Potato Goulash

Gòlas de Patate

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in
La Terra Fortunata

By Fred Plotkin

Published 2001

  • About

This is an old Venezia Giulia recipe that made a virtue of poverty. It was once a main course, being to some people what polenta was for the poor in Friuli. This is “goulash” for families that could not afford meat. Nowadays it is a side dish, and it could make a nice small plate in a multicourse meal.


  • 1 heaping tablespoon/18 g lard or cup/80 m


Over medium heat, melt the lard or heat the oil in a wide pot. Add the onion and turn the heat way down. Cook the onion very gently for 30 minutes, until the onion is soft and fragrant. Remove the pot from the heat for a couple of minutes if the onion gets too hot and looks like it may burn (this is more likely to happen with oil). It may be necessary to add 1 to 2 tablespoons (15 to 30 ml) of