Austrian Main

Erdäpfelgulasch

A meatless potato goulash with paprika, onion and sliced sausage if desired.

Jump to recipe More Austrian food
20 minsPrep time
45 minsCook time
Serves 4Servings
EasyDifficulty
Erdäpfelgulasch
About this dish

Erdäpfelgulasch: the story on the plate

Potato goulash developed as an inexpensive Austrian adaptation of Hungarian goulash, using potatoes to provide body and substance. It became associated with workers’ meals and simple home cooking. The potatoes partly break down to thicken the paprika broth while remaining in tender chunks. Caraway, marjoram and vinegar create a flavour larger than the cost of the ingredients. It is a common weekday, canteen and cold-weather dish, sometimes kept vegetarian and sometimes enriched with sausage.

Historical background

Potato goulash developed as an inexpensive Austrian adaptation of Hungarian goulash, using potatoes to provide body and substance. It became associated with workers’ meals and simple home cooking.

Why it is famous

The potatoes partly break down to thicken the paprika broth while remaining in tender chunks. Caraway, marjoram and vinegar create a flavour larger than the cost of the ingredients.

Cultural significance

It is a common weekday, canteen and cold-weather dish, sometimes kept vegetarian and sometimes enriched with sausage.

Nutrition

Estimated nutrition per serving

These figures are estimates per serving. Actual nutrition can vary with the brands and exact amounts you use, how much oil, dressing or sauce is absorbed, any substitutions or added extras, and the portion size served.

A practical guide for comparing recipes and planning meals.

620Calories
32gProtein
62gCarbs
26gFat
Ingredients

What you need

  • 400 potatoes, Measured for a four-serving recipe., washed, trimmed and cut evenly
  • 2 onions, Measured for a four-serving recipe., peeled and diced into 5 mm pieces
  • 1 paprika, Measured for a four-serving recipe., ground or finely crushed
  • 750 vegetable stock, Measured for a four-serving recipe.
  • 100 marjoram, Measured for a four-serving recipe., prepared as described
  • 1 caraway, Measured for a four-serving recipe., ground or finely crushed
Method

Step-by-step method

Follow the recipe in order, tasting and adjusting seasoning where needed.

  1. 1. Set up and weigh everything: Read the full method before heating anything. Weigh every ingredient for Erdäpfelgulasch. Put raw meat or seafood on a separate board. Peel onions and cut them into uniform 5 mm dice; mince garlic to roughly 2 mm; cut firm vegetables into equal 2 cm pieces so they cook at the same rate. Pat meat, fish or wet vegetables dry with kitchen paper before seasoning.
  2. 2. Season and start the flavour base: Season the main ingredient for Erdäpfelgulasch lightly with salt 10 minutes before cooking. Heat a heavy pan over medium heat for 2 minutes, add the cooking fat, then add onion or other aromatics. Fry at about 160–170°C for 6–8 minutes, stirring every 30 seconds, until softened and lightly golden. Add garlic and ground spices for the final 30–60 seconds only.
  3. 3. Cook the main vegetables or grains: Add the firmest vegetables, grains or pulses first. Stir to coat in the aromatic base, then cook for 4–5 minutes. Keep the pieces moving often enough to prevent scorching but allow brief contact with the pan so light browning develops.
  4. 4. Add liquid and cook gently: Pour in the measured stock, water, milk or sauce ingredients, scraping the base of the pan to release browned flavour. Bring to a full simmer, then reduce immediately to 90–95°C. Cover partially and cook until tender: about 20 minutes for small vegetables or rice, 35–45 minutes for chicken pieces, or 90–120 minutes for tougher meat. Stir every 10–15 minutes and add a splash of hot water if the pan becomes dry.
  5. 5. Reduce and balance the sauce: Remove the lid for the final 5–10 minutes if the sauce is thin. Simmer until it coats the back of a spoon. Taste in this order: salt, acidity, sweetness, then chilli or pepper. Add fresh citrus juice, herbs or dairy off the strongest heat to preserve aroma and prevent splitting.
  6. 6. Rest, garnish and serve safely: Rest Erdäpfelgulasch for 5 minutes where appropriate. Warm plates or bowls, portion evenly, then add the specified fresh herbs, zest, crisp garnish or sauce. Serve hot food above 63°C. Refrigerate leftovers within 2 hours in shallow containers and use within 2–3 days.
Cook smarter

Tips, storage and serving advice

Shopping tips

Buy fresh produce, correctly stored dairy and carefully sourced meat or seafood; check dates on specialist products.

Ingredient quality

Use the best version of the defining ingredient you can reasonably afford and avoid pre-ground spices that have lost their aroma.

Common mistakes

For Erdäpfelgulasch, the main mistakes are losing control of the balance between potatoes, onions, paprika, vegetable stock; rushing the "Set up and weigh everything" stage before the flavour or texture has properly developed; and using heat or cooking time mechanically instead of watching the food itself. Use the recipe's visual cue as your guide: All ingredients are measured, evenly cut and arranged in cooking order. With Erdäpfelgulasch, taste and observe as you cook rather than relying on the clock alone; the goal is a result that still tastes recognisably Austrian and preserves the texture that makes this recipe distinctive.

Chef’s tips

For the best Erdäpfelgulasch, organise potatoes, onions, paprika, vegetable stock before you start so the cooking itself can stay controlled. Give particular attention to the "Set up and weigh everything" stage: this is where the recipe begins to establish its final flavour and texture. A useful technique note from the method is: Keep salt, oil and the finishing garnish beside the hob so the final seasoning is not rushed. Trust the visual cue — All ingredients are measured, evenly cut and arranged in cooking order. — more than an exact minute count. At the "Rest, garnish and serve safely" stage, make the final seasoning adjustment and serve without unnecessary delay. That final check is what makes Erdäpfelgulasch taste deliberate rather than simply cooked.

How to know it is cooked

The dish is ready when the main ingredient is tender, the sauce has the intended consistency and any protein has reached a safe internal temperature.

Plating advice

Plate Erdäpfelgulasch so the dish reads clearly at first glance. Build the plate around the principal serving rather than scattering everything evenly; keep potatoes, onions, paprika visually connected so the diner can understand the dish before taking the first bite. The presentation should protect the intended texture — The finished texture should combine tenderness with any traditional crisp, creamy or brothy contrast. — so avoid covering crisp elements with sauce too early or compressing delicate components. For the finish, draw selectively from the existing garnish guidance: Finish with a garnish already present in the flavour profile, such as chopped herbs, citrus zest, toasted crumbs or a spoon of sauce. Use one or two elements with purpose rather than applying every option at once. For Erdäpfelgulasch, the final plate should feel consistent with its Austrian identity: confident, appetising and easy to eat, with no decoration that competes with the food itself.

Make ahead

Prepare chopping, spice mixtures, sauces and garnishes ahead; complete delicate frying or final assembly close to serving.

Storage and reheating

Cool within two hours, cover and refrigerate below 5°C for up to 2–3 days unless seafood or fresh salad requires earlier use. Reheat gently until piping hot throughout, adding a splash of stock or water if the sauce has tightened.

Wine pairing

What to drink with Erdäpfelgulasch

These are wine-style pairings, so you can choose any bottle in that style rather than needing one exact producer. Look for the grape, region or style name on the label.

Pairings are chosen around the dish’s flavour, texture, richness, acidity and cooking style, not just the country it comes from.

Off-Dry Riesling wine pairing
#1 Excellent match White

Off-Dry Riesling

Why it works:

Off-Dry Riesling is an excellent partner for Erdäpfelgulasch: aromatic fruit and freshness soften the perception of chilli and spice, while restrained tannin avoids making heat feel harsher.

Slightly sweet, high-acid Riesling that balances spice, salt, smoked pork and sweet-sour sauces without tasting heavy.

GrapeRiesling
RegionMosel, Pfalz, Alsace, Austria
Wine flavourlime, peach, apricot, honey, slate
Serve at7-9°C
  • Flavour bridge: aromatic fruit connects with spice while a cool, fresh finish resets the palate
  • Acidity: High freshness cuts through oil and rich spice pastes
  • Body: Enough flavour intensity for spice without excessive weight
  • Tannin: Low tannin avoids exaggerating bitterness and heat
  • Sweetness: A dry-to-off-dry profile can cushion chilli heat
  • Best for: Dinner, entertaining or recipe pairing
View wine guide
Gewürztraminer wine pairing
#2 Great match White

Gewürztraminer

Why it works:

Gewürztraminer offers a compelling alternative for Erdäpfelgulasch: aromatic fruit and freshness soften the perception of chilli and spice, while restrained tannin avoids making heat feel harsher.

Highly aromatic white with lychee, rose, ginger and spice. Works with fragrant dishes, rich cheese and lightly sweet desserts.

GrapeGewürztraminer
RegionAlsace, Alto Adige, Germany
Wine flavourlychee, rose, ginger, peach, spice
Serve at8-10°C
  • Flavour bridge: aromatic fruit connects with spice while a cool, fresh finish resets the palate
  • Acidity: High freshness cuts through oil and rich spice pastes
  • Body: Enough flavour intensity for spice without excessive weight
  • Tannin: Low tannin avoids exaggerating bitterness and heat
  • Sweetness: A dry-to-off-dry profile can cushion chilli heat
  • Best for: Dinner, entertaining or recipe pairing
View wine guide
Dry Riesling wine pairing
#3 Interesting match White

Dry Riesling

Why it works:

For a more adventurous pairing, dry Riesling is an excellent partner for Erdäpfelgulasch: aromatic fruit and freshness soften the perception of chilli and spice, while restrained tannin avoids making heat feel harsher.

A precise, high-acid white with lime, green apple, blossom and mineral tension. It loves pork, fish, cabbage, spice and rich sauces.

GrapeRiesling
RegionMosel, Rheingau, Alsace, Clare Valley
Wine flavourlime, green apple, petrol, slate, blossom
Serve at8-10°C
  • Flavour bridge: aromatic fruit connects with spice while a cool, fresh finish resets the palate
  • Acidity: High freshness cuts through oil and rich spice pastes
  • Body: Enough flavour intensity for spice without excessive weight
  • Tannin: Low tannin avoids exaggerating bitterness and heat
  • Sweetness: A dry-to-off-dry profile can cushion chilli heat
  • Best for: Dinner, entertaining or recipe pairing
View wine guide
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