Szeged Potato Goulash
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potato (s)
- 300 g onion (s)
- 200 g tofu, smoked
- 2 tablespoon olive oil
- 1 tablespoon caraway seeds
- 1 teaspoon salt
- 250 ml vegetable stock
- 500 g sauerkraut
- 200 ml sour cream
- 2 tablespoon paprika powder, hot pink
- 1 red pepper (s)
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and onions and cut into large cubes. Dice the tofu as well.
- Heat the oil in a large pan or saucepan, fry the diced potatoes and onions until golden brown. Add the tofu cubes and fry briefly. Add salt, caraway seeds and vegetable stock and stir well. Reduce the heat and sauté everything until the potatoes are soft (about 10 minutes).
- Wash the peppers, remove the seeds and partitions and cut into narrow strips.
- Put the sauerkraut on the potatoes. Mix the paprika powder with the sour cream, pour over it. Add the paprika strips and cook for another 10 minutes.
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