Try interesting potato goulash recipes for both small and large sweet tooths. Get inspired!

Have you ever tried potato stew recipes? If not yet, then it is high time.

If you are a fan of the classic ones, don’t hesitate to try our carefully collected recipes.

Potatoes are an indispensable ingredient in our kitchen and you can enjoy them in many ways.

You can conjure up a delicious lunch, a quick dinner or just a small snack.

Impress your loved ones and friends by preparing them a simple yet perfectly tasty dish.

Simple potato stew

The preparation of this dish is not difficult, but you will be extremely satisfied with the result. It’s a simple dish that will put a smile on your face and make you lick all ten.

After all, you can conjure up a lot of great dishes from potatoes, try recipes for lox, for example.


  • 2 tablespoons of extra virgin olive oil (can also be sunflower oil)
  • 1 large onion (yellow or red)
  • 1 medium carrot
  • 2 – 3 cloves of garlic
  • 1 tablespoon ground sweet paprika
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon of tomato puree
  • 1/4 teaspoon ground black pepper
  • 2 bay leaves
  • 700 g of potatoes
  • Salt to taste
  • Parsley for garnish


  • Heat the olive oil in a saucepan, add the peeled and diced onion and carrot. Cook for about 5 minutes until both are soft. Don’t forget to stir occasionally.
  • Throw in the cleaned and sliced garlic, sprinkle with sweet and smoked paprika, pepper and mix. Add bay leaves and tomato puree.
  • Let it cook for about 2 minutes. In the meantime, peel the potatoes and cut them into equally thick slices of approx. 0.5 cm.
  • Add to the pot, cover with water and cook for 30 minutes until the potatoes are soft.
  • Season with salt, pepper, stir and remove from the heat.
  • When serving, sprinkle with chopped parsley.

Tip: If you want, you can decorate with sour cream and a slice of fresh homemade bread, or throw in some good sausage.

Potato goulash as a favorite food of our childhood.

Luxurious potato goulash with sausage

Easy but dangerously good. This is exactly what this dish is like, which is popular in this variant, for example, in Austria. Try to prepare it and judge for yourself if it is better than yours. Someone claims that it tastes a bit like beef stew.


  • 1.5 kg of potatoes
  • 400 g of sausage (Frankfurt or smoked pork is suitable)
  • 750 g of onion
  • Sunflower oil
  • 1/8 teaspoon of ground black pepper (if you want, you can of course add less)
  • Salt to taste
  • 2 – 3 cloves of garlic
  • 1 teaspoon cumin
  • 1 tablespoon marjoram
  • 5 spoons of ground sweet pepper
  • 1 – 2 spoons of hot pepper
  • 1 liter of beef broth
  • 250 g sour cream
  • 1 bunch of parsley


  • Peel the potatoes and the sausage and cut them into pieces.
  • Finely chop the cleaned onion and crush the cleaned cloves of garlic with a knife on a cutting board or press through a garlic press.
  • Heat a little oil in a pan, add onion and pepper and fry until golden.
  • Salt, pepper, sprinkle with cumin, marjoram, mix and cover with a little water.
  • Sprinkle both types of paprika and make sure it doesn’t burn, otherwise the goulash would be unpleasantly bitter.
  • Stirring constantly, add the chopped sausage and let it fry for a while.
  • Pour in the beef broth, throw in the chopped potatoes and cook until they are soft.
  • If necessary, add more flavor and set aside.
  • Then it is enough to serve decorated with a little sour cream and sprinkled with finely chopped parsley.
Excellent one-pot stew with potatoes and excellent sausage.

Austrian full pot

This potato stew has a hearty and richly spiced taste. A nutritious vegan dish will please everyone and at any time of the year.


  • 5 large starchy potatoes
  • 2 large onions
  • 3 cloves of garlic
  • 2 tablespoons of oil (extra virgin olive, sunflower)
  • 1 and 1/2 teaspoons cumin
  • 2 tablespoons ground sweet paprika
  • 3 tablespoons of vinegar
  • 2 tablespoons of tomato puree
  • 1 teaspoon marjoram
  • 1 teaspoon of sugar
  • 3 and 1/2 cups of water
  • 3 bay leaves
  • 1 bouillon cube
  • A pinch of ground black pepper

For the tofu:

  • 1 cup smoked tofu
  • 1/2 cup olive oil
  • 1 tablespoon of soy sauce


  • Heat the olive oil in a saucepan, add the peeled and diced onion. Fry until golden brown.
  • Add the cleaning and finely chopped garlic and cumin. Cook for 1 minute.
  • Sprinkle paprika, mix and add vinegar with a little water. Peel off everything that stuck to the pan and cook for about 3 minutes.
  • Then add tomato puree, marjoram and sugar. Stir and let it cook for 2 minutes.
  • Add the rest of the water, throw in the chopped potatoes, bay leaves and broth.
  • Add salt, pepper and bring to a boil over medium heat. Cook for about 15 minutes, until the potatoes are cooked and have a soft texture.
  • While the stew is cooking, cut the smoked tofu into strips.
  • Heat the oil in a pan, add the chopped tofu and fry until golden brown.
  • Pour in the soy sauce and mix thoroughly so that it gets on all the pieces of tofu.
  • We have to be careful not to burn ourselves. If necessary, add a little water.
  • We can add salt to taste, but usually it is not necessary, so we just pepper it.
  • Divide the finished goulash into a bowl, add the fried tofu and a slice of dark bread.
Hearty Austrian potato stew with paprika, marjoram and tofu.

Potato mixture with beef

If this stew seems a little strange to you, it is unnecessary. The beef adds an unforgettable and completely unique taste and elevates the potatoes to a higher level. You will delight your loved ones and potential visitors with this delicacy.


  • 1 kg of meat for steaks
  • Coarse sea salt to taste
  • Ground black pepper as needed
  • 1-2 tablespoons of extra virgin olive oil
  • 2 medium sized onions
  • 2 tablespoons of red wine vinegar
  • 1/4 cup tomato puree
  • 2 tablespoons of Hungarian sweet paprika
  • 1 teaspoon whole cumin
  • 4 cups of beef broth
  • 1 kg of small potatoes

For decoration:

  • Sour cream
  • Chopped fresh parsley


  • Cut the meat into slices/steaks. Clean the onion and chop it into coarser pieces. Salt and pepper the steaks and set aside for now.
  • Heat the oil in a saucepan and gradually fry all the steaks on both sides until browned, about 5 minutes on each side.
  • Transfer the steaks prepared in this way to a cutting board and cut them into equally large pieces of approx. 1 x 2 cm.
  • Add the onion and vinegar to the pot and sauté for about 5 minutes, stirring occasionally, until the onion is soft.
  • Stir in the tomato puree and spices and cook for about 1 minute.
  • Pour in the stock, throw in the peeled and cubed potatoes and bring to a gentle boil.
  • Let it cook for about 30 minutes. Once the potatoes are soft, we’re done.
  • Throw the sliced steaks into the pot along with the juice left on the cutting board.
  • We cook so that the meat is thoroughly heated. Season with salt and pepper.
  • Serve garnished with sour cream and sprinkled with parsley. If you want, you can also sprinkle with freshly ground pepper.
Beef goulash with potato.

A sweet Hungarian blend

Every potato stew is different, and often you only need to use a different variety of potato to make it taste completely different. This time it’s red potatoes that will make a delicious dish.


  • 2 tablespoons of olive oil
  • 800 g of smoked sausage
  • 2 tablespoons of butter
  • 2 medium sized onions
  • 2 cloves of garlic
  • Salt to taste
  • 3/4 teaspoon ground black pepper
  • 1 and 1/2 teaspoons ground sweet paprika
  • 10 medium-sized red potatoes
  • 1 and 1/2 – 2 cups chicken stock
  • 1 – 2 tablespoons of chopped parsley


  • Cut the sausage into slices, peel the onion and chop into fine slices.
  • Clean the garlic and press it through a garlic press. Peel the potatoes and cut them into pieces approx. 2 x 2 cm.
  • Prepare a medium-sized pot, heat the oil in it and when it is hot, add the chopped sausage. Let them fry for a few minutes, stirring constantly, until they acquire a golden brown color.
  • Remove the sausage from the pan using a slotted spoon and set aside.
  • Put the butter in a pot, melt it, throw in the chopped onion and let it caramelize. It takes about 5-7 minutes and the onion should be golden to golden brown.
  • Add garlic, a little salt, pepper, paprika, mix and saute until you can smell the garlic aroma.
  • Then add chopped potatoes, cover with chicken broth, stir, cover with a lid and cook for about 15 minutes on medium heat.
  • We leave the bowl so that the steam can partially escape and we don’t forget to stir occasionally.
  • After fifteen minutes, remove the lid and cook for another 10 minutes. The potatoes must be tender, soft and thicken the stew a little.
  • Finally, return the sausage and mix. Add salt to taste.
  • Serve garnished with chopped parsley.

Tip: You can also drizzle with olive oil and add a side dish in the form of fresh bread or pastries.

Luxurious sweet Hungarian red potato goulash.

Bean goulash with potatoes

This simple and delicious delicacy will warm you up during the cold autumn days, but also during the harsh winter. Quick preparation is an advantage if we don’t feel like lengthy cooking.


  • 2 tablespoons of olive oil
  • 1 large white onion
  • 2 teaspoons of chili powder
  • 1 teaspoon ground cumin
  • 1 large sweet red pepper
  • 1 chili pepper (ideally the Anaheim variety)
  • 2 – 3 cloves of garlic
  • 1 and 1/2 teaspoons of sea salt
  • 1 kg potatoes (preferably Yukon Gold)
  • 1 cup water from the beans
  • 3 cups cooked colored beans
  • 2 tomatoes
  • Freshly ground black pepper
  • Juice of 1/2 lime


  • Cook the beans according to the instructions and save 1 cup of water.
  • Clean the onion, pepper and chili pepper and cut them into cubes. Onions as fine as possible.
  • Wash the potatoes very thoroughly and cut them into pieces, even with the skin on.
  • Heat a pot over medium heat, add oil and add onion, cumin and chili powder. Fry for about 5 minutes, stirring constantly.
  • Sprinkle sweet paprika, pressed garlic and 1 teaspoon of salt. Cook for another 5 minutes.
  • Stir in the potatoes, the remaining 1/2 teaspoon of salt, mix, reduce the temperature a little, close the lid and cook for about 5-7 minutes.
  • Then add the water from the beans, or even more, cover and cook until the potatoes are soft. It must not boil. Boil them for a maximum of 15 – 30 minutes.
  • If there is not enough liquid in the pot, we add more bean juice or water, it can also be broth, in short, whatever we currently have on hand.
  • Slowly and carefully stir in the cooked beans and chopped tomatoes. Stir, raise the temperature a little and bring to a boil.
  • Leave the lid open and cook for just 5 minutes.
  • Before serving, garnish with lime juice, pieces of black pepper or chili powder. Serve hot.
Potato-bean stew for autumn days.

Why consume potatoes?

Maybe it doesn’t look like it, but potatoes contain a number of substances that are beneficial for our health, whether it’s vitamins or minerals. Let’s look at the most important ones. What can we find in potatoes?

  • Potassium
  • Magnesium
  • Iron
  • Phosphorus
  • Manganese
  • Iodine
  • Vitamin C
  • Vitamins of group B

At the same time, it is good to note that there is almost no fat in potatoes. It is also an excellent source of antioxidants. They are a very effective weapon against the negative influence of free radicals.

Potato division

According to varieties

If one were to list them all, it would certainly take a lot of time, as there are more than 4,000 different varieties worldwide. Only a fraction of these varieties are used in gastronomy, and their number is more like dozens. We will give just a small example of varieties.

Very early varieties:

  • Belarus
  • Colette
  • Corina
  • Impala
  • Magda
  • Monica
  • Red Sonia
  • Rosara

Early potatoes:

  • Adele
  • Belana
  • They gave
  • Elf
  • Esmee
  • Marabel
  • Larisa

Sliced potatoes:

  • Agria
  • Antonio
  • Bernina
  • Concordia
  • Dominica
  • Laura
  • Red Anna

According to the harvest season

Of course, potatoes are then divided into early and late according to the harvest season. As for early potatoes, they are those that are harvested before June 30 and their ripening period is between 90 – 120 days. While late potatoes require up to 150 days to mature and are harvested after June 30.

  • Very early: 90-100 days
  • Early: 100 – 110 days
  • Semi-wounded: 110 – 120 days
  • Semi-late and late: over 120 days

According to the cooking type

  • Cooking type A – has a smooth skin and oily flesh. It is usually yellow or yellow-white in color. Their shape is elongated and there is only a minimal amount of starch in them.

It is a great type for cooking directly in the skin, but also for preparing potato salad. You can also eat A-shaped potatoes in the so-called peel.

  • Cooking type B – the most universal type of potato, which is perfectly sautéed or fried, suitable for salads and soups and is great for popular stews. They will definitely make you happy as a side dish. Their consistency is semi-solid.
  • Cooking type C – identification of this type is simple – rough skin, white flesh and flouriness. It is common for them to simply fall apart after cooking.

They are excellent for mashed potatoes, but also the dough for dumplings and the classic Czech cuisine in the form of brambrobak. Don’t hesitate to make chips and pancakes from them.

Milan & Ondra

We are both fans of good food and enjoy cooking. On this website, we want to inspire you with traditional, but also less common recipes. We will be happy if you try our recipes and let us know how you liked them. Bon appetite! :)

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