Erdäpfelgulasch | Austrian Paprika Potato Stew

Finely chop the onions; large pieces will not melt into the stew and will remain distinct. Peel the potatoes and cut them into neat 3 cm cubes. Do not put them in cold water; the starch on their surface thickens the stew. Crush the garlic.

Heat the oil in a pot and cook the onion over low heat, stirring occasionally. It should soften completely, shrink to one-third of its volume, and turn into a soft paste without browning. This 18-minute step builds the stew’s sweetness.

Remove the pot from the heat and stir the sweet and hot paprika, cumin seeds, and marjoram into the oil; it will turn dark red immediately. Wait 30 seconds before returning the pot to the heat.

Add the potato cubes, partially cover the pot, and simmer over low heat. Near the end, use the back of a ladle to press about one-quarter of the cubes against the side of the pot and mash them; this thickens the stew. A path drawn through the middle with a spoon should remain open briefly.

Remove the bay leaf, grind in the black pepper, and stir in the chopped parsley. Taste and adjust the salt. Let rest covered, then serve hot with bread or Semmelknödel.