Colorful Potato Goulash

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 800 g potato (s), preferably mainly waxy ones
  • 2 tablespoon clarified butter (substitute oil for frying)
  • 2 onions)
  • 200 g carrot (s), about 3 - 4 bunch carrots or 1 - 2 thick winter carrots
  • 1 leek or leek, small, approx. 50 - 200 g
  • 150 g cauliflower florets, e.., frozen oods
  • 1 red pepper (s), approx. 50 - 200 g
  • 7 tablespoon ajvar (paprika paste from the jar)
  • 4 tablespoon tomato paste
  • 3 tablespoon paprika powder, noble sweet
  • 4 teaspoons marjoram, rubbed
  • 2 teaspoons paprika, hot, about 1 -
  • 1 teaspoon caraway seeds, ground, about 0.5 -
  • some thyme
  • some salt and pepper, freshly ground
  • 500 ml water
  • 4 teaspoons sour cream or sour cream
  • 4 tablespoon parsley, chopped
Colorful Potato Goulash
Colorful Potato Goulash

Instructions

  1. Peel the potatoes, dice bite-sized (about the same size, because of the cooking time) and fry them all around in the hot fat. Clean the onions, do not dice too small or cut into wedges and fry them too. Clean the vegetables, chop them up to size and sweat them briefly. Then add ajvar, tomato paste and spices, fry briefly, pour in water and stew covered (about 20 minutes). Then season again and serve with a dollop of sour cream on each plate and sprinkled with parsley.
  2. Depending on how hungry you are, you can also eat bread and / or a fresh salad.
  3. If you prefer the vegetables crunchy, add them gradually to the potatoes, depending on the cooking time. In addition to the above Vegetables are also suitable (e.g. to sweep out the vegetable compartment) mushrooms, spring onions, broccoli, some sauerkraut, a leftover savoy cabbage or something like that, the proportions are also variable - there should only be a total of around 500-600 g ready-to-eat portion. If you like, you can also add 1-3 cloves of garlic and / or 1 chopped chilli pepper with the spices.
  4. Meat fans can also fry slices or cubes of Cabanossi, Wienerle, Bockwurst, smoked meat, meat sausage, meat loaf, some minced meat or similar (about 200-500 g?)
  5. Any leftovers are also very tasty when warmed up - then maybe (because of the vitamins) some finely diced paprika or 1 grated carrot with boil or at least sprinkle a few chopped herbs on top.

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