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Home Potato Goulash (Domaći krumpir gulaš)


Dice three onions as fine as possible and start cooking them at higher heat (7/10) with a generous helping of oil. Do NOT burn them – mix often.

Once onions are softened (about 30 minutes or so), add shredded carrots, shredded jalapeno, and finely chopped garlic. Sweat it for a minute.

Sprinkle the flour and mix. It will stick to the bottom so use wooden spoon to scrape it before it burns. After a minute or two (when it browns slightly) add water for mush consistency. Also add chopped mushroom stems now.

Once it boils again, reduce temperature to low (3/10) and leave it to simmer for 30 minutes. Mix every 15 minutes* or so making sure to scrape bottom clean.

Add cubed potato (about 2 cm wide), salt, pepper, and bay leaves. Make sure to cover it all with water. Increase temperature until it boils and then reduce to simmer. Cook for 30 minutes, mixing every 10 minutes* or so making sure to scrape bottom clean.

Chop mushrooms roughly into 4 or 6 pieces (depending on size) and add them to pot. Cook for 30 minutes.

Add wine, mix thoroughly, and cook for extra 10 minutes. Leave to rest about 10 minutes or so.


1 kg Potato 2 lb
8 Button mushrooms
3 Yellow onion
2 Carrots
1 Jalapeno or any hot pepper
3 cloves Garlic
3 tbsp Flour
24 g Salt 12 g + 12 g/kg
2.4 g Black pepper ⅒ of salt amount
2 Bay leaves
50 ml Oil
150 ml Red wine (cabernet sauvignon works nicely)