Boil potatoes, onion and caraway with salt and pepper in 1 quart of water. When nearly done, add inot the pork (or meat of choice) and finish cooking until potatoes are tender. Make a paste using flour and a little water - about 1/8 of a cup. Beat together then add in a bit more COLD water. Stir into the goulash to thicken.
Serving
Suggestions
You can use canadian bacon, pork belly or sausage as the meat. You can also add various peppers to taste as desired.
Originally Submitted
12/11/2013
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