Erdäpfelgulasch mit Pilzen (Potato and Mushroom Goulash)
A hearty and comforting Austrian potato and mushroom goulash, featuring tender potatoes and earthy mushrooms simmered in a rich, paprika-spiced broth. This one-pot dish is a staple in Austrian cuisine, offering a warming and satisfying meal, often enjoyed during colder months.
🧂 Ingredients
- 750 g Potatoes(starchy variety, peeled and cut into 2 cm cubes)
- 300 g Onions(medium, peeled and finely diced)
- 4 cloves Garlic(minced)
- 400 g Mushrooms(e.g., cremini or mixed mushrooms, cleaned and sliced)
- 2 tbsp Olive oil
- 30 g Butter(optional, for richer flavor)
- 2 tbsp Hungarian paprika powder
- 1 tsp Smoked paprika powder(optional, for depth)
- 1 tsp Caraway seeds(ground)
- 1 tsp Dried marjoram
- 1 tbsp Tomato paste
- 1 L Vegetable broth(or water)
- 2 Bay leaves
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
- 150 g Sour cream(for serving (optional, can use vegan alternative))
- 2 tbsp Fresh chives(chopped, for garnish)
👨🍳 Instructions
- 1
Heat olive oil (and butter, if using) in a large pot or Dutch oven over medium heat. Add the diced onions and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
💡 Tip: Caramelizing the onions slowly will add more depth of flavor. - 2
Add the sliced mushrooms to the pot and cook until they release their liquid and start to brown, about 8-10 minutes.
- 3
Stir in the Hungarian paprika, smoked paprika (if using), ground caraway seeds, and dried marjoram. Cook for 1 minute, stirring constantly, until fragrant. Be careful not to burn the paprika.
💡 Tip: Toasting the spices enhances their flavor. - 4
Add the tomato paste and stir well, cooking for another minute.
- 5
Add the cubed potatoes, vegetable broth (or water), bay leaves, salt, and pepper. Stir everything to combine.
💡 Tip: Ensure the liquid covers most of the ingredients. - 6
Bring the goulash to a boil, then reduce the heat to low, cover the pot, and simmer for 25-30 minutes, or until the potatoes are tender and easily pierced with a fork.
💡 Tip: Stir occasionally to prevent sticking. - 7
Remove the bay leaves. Taste and adjust seasoning with salt and pepper if needed. If the sauce is too thin, you can mash a few potato cubes against the side of the pot to thicken it.
💡 Tip: The goulash should have a thick, stew-like consistency. - 8
Serve hot, garnished with chopped fresh chives and a dollop of sour cream (or vegan alternative), if desired.
💡 Tip: Pairs well with crusty bread or dumplings.
💡 Pro Tips
- ✓For a richer flavor, consider using a combination of olive oil and butter.
- ✓If you prefer a creamier sauce without dairy, you can blend a portion of the cooked potatoes and sauce and stir it back into the pot.
- ✓This goulash tastes even better the next day as the flavors meld together.
🔄 Variations
- Add diced carrots or parsnips along with the potatoes for extra vegetables.
- For a heartier version, add cooked sausages (like Debreziner or Frankfurter) in the last 10 minutes of cooking.
- A splash of red wine can be added after sautéing the onions for added depth.