Vegetable Goulash
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 6 bell pepper (s), yellow, pointed
- 0.5 ½ onion (s)
- 2 cloves garlic
- 100 g mushrooms
- 1 carrot (s)
- 100 g beans, reen, (reen beans)
- 0.25 liter ¼ vegetable stock
- 0.5 ½ cup sour cream
- Caraway seed
- some balsamic vinegar
- some flour
- some herbs, marjoram, oregano, parsley, rosemary)
- Paprika powder, mild and hot
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut off the stalks of the peppers and remove the core. Cut the peppers twice lengthways and once across.
- Heat some oil in a large pan or wok and fry the pepper pieces well on all sides.
- In the meantime, cut the onion and the remaining vegetables. Remove the pepper pieces from the pan and set aside. First fry the onion and garlic, then the rest of the vegetables in the pan, stirring again and again. Add paprika powder and toast briefly. Add a little balsamic vinegar and then the vegetable stock.
- Add the herbs, salt, pepper and season with hot paprika or chilli as desired. Steam until the vegetables are soft (approx. 10-15 min.), Add a little water if necessary. Mix the sour cream with the flour and a little water and add to the vegetables. Add the paprika, bring to the boil again and serve.
- Pasta or dumplings (spaetzle) are ideal as a side dish.
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