Potato goulash


This super delicious potato goulash is packed with vegetables and herbs. Very flavoursome vegetarian dish.

1 hour 4 people Main course
Potato goulash


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  • 1 kg waxy potatoes
  • 6 carrots
  • 2 large parsnips
  • 1 green bell pepper
  • 2 onions
  • 3 cloves of garlic
  • 1 small can of tomato puree (70 gram)
  • 700 ml water
  • 3 bay leaves
  • 1 tablespoon fennel seeds
  • 1 tablespoon cumin seeds
  • 2 tablespoons paprika powder
  • optional: a pinch of chilli powder
  • pepper and salt to liking
  • olive oil
  • fresh parsley
  • optional: crème fraîche
Potato goulash ingredients
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Kitchen equipment

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  • Cutting board
  • Chefs knife
  • Casserole pan with lid
  • Wooden spoon


1 hour 4 people Main course

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Preparation – 15 minutes

Peel the onions and cloves of garlic and thinly slice them. Peel the carrots and parsnips and chop them into chunks. Chop them into medium-sized chunks.

Remove the seeds from the bell pepper and cut them into pieces. Peel the potatoes and also chop them up into pieces. The bigger you slice the potatoes, the longer it will take before they are cooked.

Potato goulash
Potato goulash

Finishing up the potato goulash – 45 minutes

Heat a splash of oil in the casserole pan and sauté the onion and garlic for a couple of minutes. Add in the chunks of potato, parsnip, carrot and bell pepper. Cook for an additional 10 minutes.

Add in tomato puree alongside the herbs and shortly cook them. Pour in 700 ml water and place the lid on the pan. Bring to a boil, turn down the heat when the water is boiling.

Leave the potato goulash simmering for about half an hour. Remove the lid when the potato and vegetables have softened up. Let the goulash thicken until it has reached the desired thickness. If you add in less water in the beginning, the potatoes would not have cooked all the way through.

Season the potato goulash with pepper and salt. Stir in a handful of finely chopped fresh parsley. Optionally serve with a dollop of sour cream or crème fraîche. Enjoy your meal!

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