Potato Pepper Chorizo Goulash
This comforting and hearty potato goulash puts a spin on the classic Austrian dish. Colourful peppers and spicy chorizo make this a smoky and flavourful bowl, sure to satisfy a crowd.
Servings: 2
Calories: 658kcal
Ingredients
- 4 medium waxy potatoes
- 2 bell peppers
- ½ onion
- 1 garlic clove
- 100 g (spicy) chorizo (0.22 lb)
- 1 tablespoon vegetable oil
- 1 tablespoon tomato paste
- 1 teaspoon sweet paprika powder
- ½ teaspoon caraway powder
- ½ teaspoon dried marjoram
- 1 bay leaf
- 1 teaspoon potato or cornstarch
- 600 ml vegetable stock (2 ½ cups)
- salt and pepper to taste
Instructions
- Peel and roughly chop potatoes, bell peppers and chorizo. Finely dice onion and garlic and garlic. Chop peppers and chorizo.
- In a pot, heat vegetable oil on medium heat and put in chorizo. Roast for about a minute, stirring occasionally. Take out and set aside.
- Add onions to the same pot and sauté on medium heat for a couple of seconds to soak in the chorizo flavour. Add onion, potatoes, bell peppers, garlic, tomato paste, sweet paprika powder, caraway, marjoram and bay leaf. Sauté for about 2 minutes, stirring frequently.
- Pour in vegetable stock and bring to a boil. Reduce heat and cook for about 15 minutes.
- Sift in starch and cook for another 5 minutes until potatoes are tender. Put chorizo back in and season with salt and pepper to taste.
- Sprinkle with chopped parsley and serve.
Notes
- Use waxy potatoes as they keep their form and don’t crumble when cooked.
- You can make this vegan by substituting the chorizo with smoked tofu. Use it exactly the same way in the goulash like the chorizo and you have a comforting plant-based meal. Although equally as good, the smoky flavour slightly changes when using the soy-based option.
- When not eaten right away, store in an airtight container and put in the refrigerator for up to three days or freeze.
Nutrition
Calories: 658kcal