Erdäpfelgulasch
Erdäpfelgulasch, called gulasch di patate in Italian, is a hearty South Tyrolean potato stew flavoured with sweet paprika, caraway, and smoked sausage.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 480 kcal
Equipment
- •Heavy-bottomed pot or Dutch oven
- •Wooden spoon
- •Chef's knife
- •Chopping board
- •Measuring spoons
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 24 g
- carbs
- 48 g
- fibre
- 6 g
- protein
- 16 g
- calories
- 480 kcal
Instructions
- 1
Warm the oil or lard in a heavy pot over medium heat.
- 2
Add the chopped onions and a pinch of salt.
- 3
Cook gently for about ten minutes until the onions are soft and golden.
- 4
Stir in the minced garlic and tomato paste, cooking for one minute.
- 5
Take the pot off the heat and stir in the paprika, caraway, and marjoram to prevent burning.
- 6
Return the pot to low heat and immediately splash in the apple cider vinegar.
- 7
Add the potato chunks and stir until thoroughly coated in the spiced paste.
- 8
Pour in the warm stock just to barely cover the potatoes.
- 9
Cover with a lid and simmer gently for twenty minutes.
- 10
Stir in the sliced smoked sausage and cook uncovered for another fifteen minutes until the potatoes are tender.
- 11
Press a few potato pieces against the side of the pot to thicken the sauce naturally.
- 12
Season with salt and black pepper to taste before ladling into warm bowls.
Chef's tips
Take the pot off the direct flame when stirring in the paprika, as burnt paprika turns unpleasantly bitter. Smashing a few cooked potato cubes against the pot wall provides natural body without needing flour. Choose a sausage with decent smoke, such as local South Tyrolean Kaminwurz or standard smoked pork sausage.
Ingredient substitutions
- Kaminwurz → Debreziner, frankfurters, or smoked Polish kielbasa
- smoked sausage → omitted entirely for a traditional meatless fasting-day version
Storage
Cool completely and store in an airtight container in the fridge for up to three days.
Reheating
Reheat slowly in a saucepan over medium-low heat, adding a splash of water if the sauce has thickened excessively.
Common mistakes to avoid
- •Frying the paprika over high heat, which scorches it and makes the stew bitter.
- •Adding too much stock at once, resulting in thin soup rather than a thick, glossy stew.
- •Using floury baking potatoes that disintegrate completely into mush instead of holding their shape.
Serving suggestions
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