Potato goulash with oyster mushrooms

Ingredients for 4 servings:

• 3 onions
• 3 cloves garlic
• 1 bell pepper(s), green
• 200 g oyster mushrooms
• 700 g potatoes
• 3 tbsp sunflower oil
• 3 tbsp paprika powder, sweet
• 2 tbsp tomato paste
• 1 tbsp flour
• 3 tbsp red wine vinegar
• 1 tbsp marjoram
• 1 tbsp caraway seeds
• salt and pepper
• ½ liter vegetable broth, more if needed

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Peel the onions and garlic, roughly chop the onions, and halve the garlic. Wash the two bell peppers, remove the seeds, and dice the flesh. Clean the oyster mushrooms and chop them roughly. Peel the potatoes and cut them into large cubes. Heat the oil in a pan and brown the onions. Add the potatoes and brown them too. Sprinkle the paprika over the onions and fry briefly with the tomato paste. Stir in the tablespoon of flour and deglaze with the vinegar. Pour in the vegetable stock, add the garlic pieces, and season with marjoram, caraway seeds, salt, and pepper. Simmer for about 10 minutes. Stir in the bell pepper pieces and oyster mushrooms and cook for another 15 minutes. Season again with salt and pepper, if desired. Whole-wheat rolls are delicious with this dish.