Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g potato (s)
- 250 g carrot (s)
- 1 red pepper (s)
- 1 yellow pepper (s)
- 1 green pepper (s)
- 1 onion (s)
- 4 tablespoon olive oil
- 250 ml vegetable stock
- 2 tablespoon ajvar, hot
- 200 ml milk
- salt and pepper
- Sauce thickener, lighter
- Paprika powder, hot
Print Recipe
Pin Recipe Instructions
- Peel potatoes and carrots. Wash the peppers, pat dry, quarter and core. Cut everything into bite-sized pieces. Peel and dice the onion.
- Fry the prepared vegetables in olive oil, add the stock and cook covered for about 15-20 minutes.
- Stir in ajvar and milk. Season the goulash with salt, pepper and paprika. Possibly Thicken a little with a sauce thickener.
- Whole grain spaetzle tossed in butter goes well with it.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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