Austrian Food Special #2: Kartoffelgulasch

Goulash is originally a hungarian dish. It’s very popular in Austria, and the variety I best remember from my childhood is the cheap and easy to prepare but at the same time hearty and delicious Kartoffelgulasch (potato goulash). Here’s my veganized version, just about perfect for a quick meal in autumn and winter:

Ingredients for two generous servings:

  • one big spicy vegan sausage (I made my baked seitan sausages but omitted the sage and added a spoonful of tomato puree, a spoonful or two of sweet paprika powder, a pinch of chili and a dash of liquid smoke), cut into slices (or half slices, even)
  • four medium potatoes, cubed (chunks of various sizes are very much okay!)
  • one small onion, cubed
  • about 2 cups vegetable broth
  • 2 T sweet paprika powder
  • 1 t marjoram
  • 1 bay leaf (optional)
  • salt, pepper
  • vegan margarine (or vegetable oil)

Sauté the onions in the margarine or oil (margarine will give you a “more authentic” taste, still I prefer to use olive oil in almost everything), then add the potatoes, just about cover with broth and bring to a boil. Add the spices and let simmer for about 20 minutes. The smaller chunks of potatoes should begin to fall apart (which will provide a creamy consistency), while the bigger chunks should just be cooked. Add the sausages and let everything heat through, adjust the spices, and voilá. Nothing could be easier. And it’s one of the tastiest things on a cold day. Even better reheated, if you ask me.
(I tried adding the sausages earlier, and noticed that they start to fall to bits if you cook them for too long. Since they’re already baked, I figured it would be okay to add them at the very end and just wait long enough for them to warm up before serving.)


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