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Potato Pepper Chorizo Goulash
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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.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Austrian, European
Servings: 2


  • 4 potatoes waxy
  • 2 bell peppers
  • 1/2 onion
  • 1 garlic clove
  • 100 g (spicy) chorizo (0.22 lb)
  • 1 tbsp vegetable oil
  • 1 tbsp tomato paste
  • 1 tsp sweet paprika powder
  • 1/2 tsp caraway powder
  • 1/2 tsp dried marjoram
  • 1 bay leave
  • 1 tsp potato starch or cornstarch
  • 600 ml vegetable stock (2 1/2 cups)
  • salt and pepper to taste


  • Peel and cut potatoes and garlic. Chop peppers and chorizo.
  • In a pot, heat vegetable oil on medium heat and put in chorizo. Sauté for about a minute, stirring occasionally. Set aside.
  • Add onions to same pot and sauté for a couple of seconds to soak in the chorizo flavour. Add garlic, potatoes, tomato paste, sweet paprika powder, caraway powder, marjoram and bay leave. Sauté again for about a minute.
  • Pour in vegetable stock and bring to a boil. Reduce heat to low and cook for about 15 minutes.
  • Put chorizo back in and add peppers. Sift in starch, stir and cook for another 10 to 15 minutes until potatoes are tender. Season with salt and pepper to taste.
  • Sprinkle with chopped parsley and serve.


  • 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.