potato goulash

Ingredients for 2 servings:

• 500 g potatoes
• 500 g carrot(s)
• 500 ml vegetable stock
• 1 bunch of soup vegetables
• 1 bunch of parsley
• 2 garlic cloves
• salt and pepper
• some butter
• 1 shot of oil (sunflower oil)
• 4 tbsp paprika powder, sweet

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Finely chop the celery and leek from the soup vegetables and sauté in oil in a pot over medium heat. Peel the potatoes and carrots, cut the potatoes into 2-3 cm pieces and the carrots into 1 cm pieces, add them to the pot and fry, stirring constantly. After about 5 minutes, deglaze with the stock. The vegetables should be almost completely covered with liquid. Press the garlic cloves down, peel them, and add them whole. Gradually stir in the paprika powder and let the goulash simmer over medium heat for 15-20 minutes. Using a wooden spoon, break up some of the potatoes in the pot to make the goulash a little creamy. Chop the parsley and mix in 2/3 of it. Season with salt and pepper and bring back to a boil. Fish out the garlic cloves and serve the potato goulash. Arrange each portion on a soup plate, sprinkled with some fresh parsley and topped with a knob of butter. A standalone meal for vegetarians (vegans can use without butter). However, potato goulash is also a great side dish for schnitzel, chicken, grilled meat, or fish sticks. You can also mix in some fried bacon. It’s a great choice for children.