Summary

Ingredients

• 800 g potato (s)
• 0.5 ½ cucumber (s)
• 400 g mushrooms or Eerline, small ones
• 1 bunch spring onion (s)
• 2 tablespoon butter
• 0.25 liter ¼ vegetable stock
• 0.5 ½ bunch herbs (dill, parsley and borage)
• 125 g crème fraîche
• salt and pepper
• Caraway powder
• Paprika powder, noble sweet

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Instructions

1. Peel and wash the potatoes and cut them into approx. 2 cm cubes. Peel the cucumber, cut it in half lengthways, remove the seeds and cut the cucumber crossways into approx. 1 cm thick slices. Clean the mushrooms and cut off the ends of the stems, leave the small mushrooms whole and cut the larger ones in half. Wash the spring onions, remove the tufts of roots and dead leaves, halve the onions lengthways and cut into 1-2 cm pieces.
2. Melt the butter in a large saucepan, add the potatoes and fry for 2 minutes. Add the mushrooms and fry for 1 minute, add onions and cucumber and fry briefly. Deglaze with the vegetable stock, reduce the heat and simmer everything covered for 15-20 minutes until the potatoes are tender.
3. Rinse off the herbs, shake dry and chop finely. Stir the herbs and crème fraîche into the goulash and season to taste with salt, pepper, caraway seeds and paprika.