Total Time
50mins
Prep 25 mins
Cook 25 mins

This recipe was adapted from one published in the Los Angeles Times about 20 years ago, when they did a feature on polish food. The original recipe called for lard, I make it with canola oil

Ingredients Nutrition

Directions

  1. Peel and cube potatoes.
  2. Pour oil into a deep skillet, add onion and saute until translucent.
  3. Add garlic, salt (to taste), pepper, paprika, caraway, marjoram and sausage.
  4. Cook about 4 minutes, then stir in potatoes.
  5. Pour in enough stock to cover.
  6. Simmer until potatoes are tender.
  7. Pour about 2 tablespoons oil into a small saucepan, ans stir in 2 tablespoons flour.
  8. Cook stirring until flour turns golden.
  9. Remove from heat and add 1/2 cup water from potato mixture, mix in the water and simmer to make a roux, add roux to the goulash.
  10. Bring goulash to boiling point and remove from heat.
  11. Serve over cooked noodles, and with a veggie side dish.
Most Helpful

Fantastic comforting peasant food. Brought back memories of the meals my Polish great-grandmother made. Thanks for posting. (Recipe didn't say when to add tomato paste, so I added it to the broth before mixing into the roux).

LolaG October 05, 2013