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Kartoffelgulasch
GOULASH SYMPHONY!
AUSTRIA
Kartoffelgulasch or Viennese potato goulash is an Austrian take on Hungary’s most famous dish Gulyás.
It was developed in the mid-19th century from a shepherd dish that originated in the Middle Ages in the Hungarian plains. By way of Bratislava, this dish made its way to Vienna, where it was adapted to local ingredients and taste. It quickly become a very popular dish in Austria, partly out of necessity, when in 1873 financial failures in Vienna, at that time capital of Austria-Hungary, announced the Panic of 1873 – a financial crisis that triggered an economic depression (also known as the “Great Depression”) in Europe and North America that lasted from 1873 to 1879.
Potato goulash was a perfect dish for an ever poorer population, as it is made with easily accessible ingredients – potatoes and sausages.
The use of sausage, not beef, the addition of potatoes and the creamier and thicker texture are what sets it apart from its Hungarian ancestor. It is prepared in large quantities, so it can be enjoyed for several days, as it is one of those dishes that gets better every time you reheat it. In many parts of Austria, potato goulash is often prepared without sausages, making it a rare vegan dish in otherwise not-so vegan Austrian cuisine.
RECIPE FOR 4 SERVINGS
// easy peasy // €€€
Preparation: 15 min // Cooking: 30 min // Total: 45 min
INGRIDIENTS
1kg potatoes, peeled and cut into 2×2 cm cubes
1 large onion, chopped
3 garlic cloves, minced
8 small vegan sausages Viennese style, chopped
100g vegan bacon, cut into small pieces
1l vegetable soup
1 tsp sweet paprika
1 tsp Hungarian paprika
1 tsp all-purpose flour
2 Tbsp vegetable oil
Salt and pepper to taste
- Heat oil in a larger pot, add vegan bacon and fry it for a few minutes. Add onions and garlic and simmer everything until the onions turn light brown.
- Dust the potatoes lightly with flour and add to the pot. Add the spices and fry everything for a few minutes, stirring occasionally.
- Add vegetable broth and simmer it on low to medium heat until the potatoes soften.
- Add sausages and cook everything for a few minutes.
- Serve warm with bread.
- Mahlzeit!
NOTE!
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