Goulash from potatoes Potatoes are a true record for the quantity of various dishes prepared from it. It is used in the first, and second dishes, and in baking, casseroles, puddings, salads. Potatoes are easily combined with a variety of products of plant and animal origin, and this explains its versatility. Today we will cook potato goulash. This is quite an independent dish that you can prepare for fasting, but you can use it as a side dish for cutlets, fish, poultry, meat. To make the potato goulash even tastier and more satisfying, at the end of cooking it is possible to add sausages or ham cut into it, smoked sausage, bacon, cut into small cubes. But in a company with pickled cucumbers, garlic or fresh Bulgarian pepper it is delicious. The rich color and wonderful aroma of sweet paprika will not leave anyone indifferent!
Ingredients:- Potatoes 1000 g
- Tomatoes 5 pcs.
- Onions 3 pcs.
- Garlic 4 denticles
- Sunflower refined sunflower oil 4 tbsp. l.
- Water boiled 1 tbsp.
- Paprika sweet ground 3 tbsp. l.
- Pepper black ground 2 pinch
- Salt 2 pinch
- Step 1 To cook the roast we take potatoes, onions, tomatoes, garlic, vegetable oil, sweet paprika, salt and pepper.
- Step 2 Cut the onions into half rings, and the garlic with thin plates.
- Step 3 Peel the tomatoes and cut into large chunks.
- Step 4 Peel the potatoes and cut them into 6-8 parts.
- Step 5 In a deep frying pan heat the vegetable oil and fry the onion with garlic for 5-7 minutes.
- Step 6 Then add the potatoes and sweet paprika - gently mix everything.
- Step 7 Pour a glass of water and stew for 10 minutes, stirring.
- Step 8 Add the tomatoes and salt with black pepper to taste, and gently mix.
- Step 9 Cover and cook until the potatoes are soft for 5-7 minutes.
- Step 10 Then open the lid and evaporate excess liquid, add more salt and pepper if necessary. Serve hot.