Make this wholesome Austrian potato goulash your own by adding sour cream, or skip the diary and make it vegan. This is a one-pot & gluten-free meatless goulash recipe.
Pour the broth over the potatoes and stir so that everything is getting mixed.
5 Cups Vegetable Broth
Cook covered until potatoes are soft over a medium to low heat setting. Stir occasionally. The time to cook the potatoes soft can take about 20-30 minutes. It depends on the potato piece size and potato variety.
Pick out and discard the bay leaf piece.
Ladle into a bowl to serve hot and garnish with sour cream and fresh parsley.
Dash Sour Cream, Parsley Fresh
Video
Notes
Choose a soft mealy potato variety such as russets. That way the potatoes break apart a bit and mix in and thicken the goulash. Mealy potatoes tend to cook faster.
Do not use cumin seeds instead of caraway seeds. These are two fundamentally different ingredients.