Wiener Erdaepfelgulasch Recipe

I was chillin in my kitchen on a random afternoon and decided to toss together tender potatoes, crispy bacon and a crazy mix of spices, and i gotta say this gulasch ended up being one of the most comforting meals that ever rocked my world.

I love my Wiener Erdaepfelgulasch so much because the blend of peeled, cubed potatoes, smoked bacon, onions, garlic and red bell pepper gives the dish amazing nutrition. I think stirring in vegetable oil, Hungarian sweet paprika, caraway, tomato paste, broth and marjoram makes a hearty, flavorful meal.

Ingredients

• Potatoes: They provide hearty carbohydrates and fiber making the dish filling and healthy.
• Bacon: Add’s a smoky savory flavor and protein; its fat gives extra richness.
• Onions: Offer natural sweetness and fiber that balance and deepen the dish flavor.
• Garlic: Give a punchy aromatic flavor with mild health benefits and vitamins.
• Paprika: Contributes sweet spiciness and vibrant color, making the goulash extra inviting.
• Tomato paste: Gives tangy acidity and umami depth which enhances the overall taste.
• Red bell pepper: Adds a crisp, sweet flavor and vitamins with a crunchy texture.
• Vegetable broth: Provides a savory liquid base that melds all flavors together.

Ingredient Quantities

• 1 kg potatoes, peeled and cubed
• 150 g smoked bacon, diced (optional for extra flavor)
• 2 large onions, chopped
• 3 garlic cloves, minced
• 1 red bell pepper, seeded and diced
• 2 tbsp vegetable oil
• 2 tbsp Hungarian sweet paprika powder
• 1 tsp caraway seeds
• 1 tbsp tomato paste
• 400 ml beef or veg broth
• 1 tsp dried marjoram
• Salt and pepper to taste

How to Make this

1. Heat the vegetable oil in a large pot over medium heat then add the smoked bacon if you’re using it, fry it until it’s crisp and has released its flavor.

2. Add the chopped onions and minced garlic to the pot and cook them until they start to turn soft and a little brown.

3. Toss in the red bell pepper pieces and let everything cook together for about 3 minutes.

4. Stir in the Hungarian sweet paprika powder and the caraway seeds then let them toast slightly for a minute.

5. Mix in the tomato paste, letting it combine well with the other ingredients for about a minute.

6. Add the peeled and cubed potatoes to the pot then pour in the beef or vegetable broth.

7. Sprinkle in the dried marjoram along with salt and pepper to taste.

8. Bring the mixture to a boil then reduce the heat so it simmers slowly, covering the pot.

9. Let the gulasch cook for about 20-30 minutes, stirring from time to time until the potatoes are tender.

10. Taste and adjust the seasoning if needed then serve it hot, enjoying its heartwarming flavors.

Equipment Needed

1. Large pot – you need this to cook the entire dish in one go
2. Stove – essential to heat the pot over medium heat
3. Chef’s knife – needed to chop the onions, bell pepper, and peel and cube the potatoes
4. Cutting board – for safely prepping all the ingredients
5. Wooden spoon – perfect for stirring everything together
6. Measuring spoons – to accurately add paprika, caraway seeds, tomato paste, marjoram, salt, and pepper
7. Measuring cup – to measure the beef or vegetable broth
8. Ladle – handy for serving the gulasch once it’s done

FAQ

• Q: Can I leave out the bacon if I dont eat meat?
  A: Yeah, you can skip the bacon. The dish will still have plenty of flavor by using the smoked paprika and marjoram.
• Q: Is it ok to use vegetable oil if I dont have any other oil?
  A: Sure thing, vegetable oil works great. It helps to cook the onions and garlic until they are nicely softened.
• Q: How long should I let this gulasch simmer?
  A: Once everything is in, let it simmer for about 25-30 minutes so the flavors really get to mix together. Just keep an eye on it so it doesnt get too thick.
• Q: Can I use vegetable broth in place of beef broth?
  A: Absolutely, vegetable broth is a good substitute if youre looking for a lighter flavor or a vegetarian option.
• Q: What should I do if I find the dish too spicy or too mild?
  A: Simply adjust the amount of paprika to your taste. If it feels too spicy, add a bit more broth or a pinch of sugar to balance it out, if its too mild, sprinkle in a little extra paprika or salt.

Wiener Erdaepfelgulasch Recipe Substitutions and Variations

• Potatoes: Try using sweet potatoes if you want a little extra sweetness and a softer texture, but remember they might cook faster.
• Smoked bacon: You can use pancetta or even prosciutto to add that smoky flavor, or skip it if you want a leaner dish.
• Hungarian sweet paprika powder: If you cant find this, mix regular paprika with a touch of smoked paprika for a similar taste.
• Beef or veg broth: Bouillon cubes or even chicken broth can be used as alternatives, though the flavor might shift a bit.
• Caraway seeds: If they arent available, a pinch of fennel seeds can work as a substitute to add an earthy kick.

Pro Tips

1. When you’re toasting the paprika and caraway seeds, make sure to do it on a medium heat and stir constantly so they don’t burn. This really helps to bring out their flavor, which is key for making the gulasch tasty.

2. If you’re using the bacon, try frying it in its own little batch first until it gets super crisp. Then add it to your pot so you keep that smoky, savory flavor in check without overcooking it with the veggies.

3. Let the tomato paste cook with the garlic and onions for a minute or so. It might seem like a small step, but it really builds a rich base for your stew and stops the paste from tasting raw.

4. Keep an eye on the potatoes when the stew is simmering. You want them tender but not mushy, so give it a stir every now and then and check their texture during the last few minutes of cooking.