We used to make this Goulash every year for our stall at the Bath Christmas Market and we had many people returning year after year just for this! Last week we made it for 140 people at a school fundraiser & I promised to write-up the recipe. A delicious & easy recipe and a favourite of Marc Archer from Blowout Sax in Bath, I’m sure it will become a favourite recipe of yours too.
Recipe: Viennese Potato & Frankfurter Goulash
Crisp 250g Bacon Dice/Lardons in 150g Vegetable Oil
Add 2 sliced Onions (250g) then stir in 2tsp Caraway Seeds and sweat until soft & golden
Stir in 25ml (5tsp) Paprika and an optional half tsp chilli powder and fry for 30 seconds (being careful not to let it burn as this makes the paprika bitter) then add 75g (5tblsp) Tomato Puree and fry for another 10 minutes, stiring regularly
At this stage you can freeze the mixture to make up into Goulash when required
Add 1.25ltr water and 50g Stock Powder (Swiss Bouillon Powder is best) add 2kg Chunky Diced Floury Potatoes (Maris Piper) and bring to the boil then cook until the potatoes are soft and cooked through.
Add 500g Thickly Sliced Bockwurst Sausages (Frankfurters) and cook until the sausages are heated through and the potatoes are breaking up to make a thick sauce
Serve in bowls with Chunky Bread on the side & garnish with Parsley