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Vegetarian potato goulash (traditional method & Thermomix)
Description
Originally from Austria and Hungary, this potato goulash is a traditional recipe that has been transformed here into a vegetarian family dish. Simple to prepare, economical and nourishing, it is perfect for weekday evenings, reheats well and can be prepared in advance. With its paprika and marjoram-flavoured sauce, it appeals to both children and adults alike.
Ingredients
Instructions
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Preparation - Traditional method
- 1. Peel the potatoes and cut them into cubes. Finely chop the onions. Cut the peppers into strips and the carrots into thin rounds.
- 2. Heat the olive oil in a large saucepan. Fry the onions until they become translucent.
- 3. Add the peppers and carrots. Fry for a few minutes.
- 4. Stir in the tomato purée, paprika, caraway seeds (if using) and marjoram. Season with salt and pepper.
- 5. Add the potatoes, vegetable stock and bay leaves. Bring to the boil, then simmer over medium heat for 25 to 30 minutes, until the potatoes are tender.
- 6. Adjust the seasoning and serve hot, garnished with fresh parsley.
- Tip: This dish tastes even better the next day. You can also add a spoonful of crème fraîche or plant-based cream for extra creaminess.
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Method – Thermomix
- 1. Place 2 onions in the bowl and chop for 5 seconds/speed 5. Scrape down the sides.
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2. Add 2 tbsp olive oil and fry for 4 min / 120°C / speed 1 (or Varoma if TM31) without a measuring cup.
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3. Add 2 carrots in large slices and 2 peppers in chunks.
- Chop for 5 seconds / speed 4, then sauté for 3 minutes / 120°C / reverse direction / speed 1.
- 4. Add 2 tablespoons of tomato paste, 1 teaspoon of paprika, 2 teaspoons of marjoram, 1 teaspoon of caraway seeds (optional), salt and pepper.
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Blend for 5 sec / speed 3 in reverse.
- 5. Add 1 kg of diced potatoes, 750 ml of vegetable stock and 1–2 bay leaves.
- Cook for 25 minutes at 100°C, reverse direction, spoon speed.
- 6. Serve hot, sprinkled with fresh parsley.
