Cooking time: 1 hour, 30 min
Peel the potatoes and boil them for approximately 25 minutes until they are soft.
Meanwhile, peel the carrots. Chop the onion and carrots to prepare them for cooking. If available, add a few bay leaves. If the meat is not already squared, do so.
Once the potatoes are well cooked and softened, take them off the hob, but do not throw out the water – we will use that later. Optionally put a lid on to preserve the heat.
Now fry the meat in oil until brown, then take it off again. Next fry carrots and the onion until the onion softens. Add meat again and enough water from the potatoes to cover it all.
Add salt, pepper, and paprika. Add bay leaves if chosen to do so.
Let it simmer for 50 minutes.
Mash the potatoes
10 minutes before the goulash is ready, add butter and some milk to the potatoes. Mash the potatoes with a whisker. Try to only do it “up and down” and not stir it as it will add air to the mashed potatoes.
When the goulash is ready, re-heat the mashed potatoes.
Dinner is served.