Potato Goulash with Sauerkraut
2 ½ pounds starchy potatoes ( russets or yellow) peeled and chunked
2 onions diced
2 tablespoons vegetable oil
2 tablespoons butter or olive oil for vegan
4 garlic cloves minced
2 tablespoons Paprika
2 tablespoons tomato paste
¾ teaspoon caraway seeds, crushed
½ teaspoon ground coriander
1 teaspoon marjoram
1 bay leaf
3 cups vegetable stock
Salt and pepper to taste
1 cup sauerkraut
Sour cream or vegan sour cream for topping
In a Dutch oven heat oil and butter over medium heat. Add in your onions and cook until soft and golden.
Mince the garlic cloves over your pot and cook for 1 minute until fragrant. Add in paprika and stir to combine.
Add in tomato paste, stir and cook for 1 minute. Add in the crushed caraway seeds, coriander, marjoram and bay leaf and stir.
Add in your chunked potatoes, stir to combine well.
Pour in your vegetable stock and cook uncovered for 20- 25 minutes until the potatoes are fork tender.
Add in the sauerkraut and cook 5 minutes longer. Season with salt and pepper.
Ladle into bowls and top with sour cream and if you would like it a bit spicy sprinkle with Hungarian hot paprika or cayenne pepper.
