Hungarian stew

Ingredients for 4 servings:

• 4 large potatoes
• 1 tbsp olive oil
• 30 g butter
• 1 medium-sized onion(s), chopped
• Bell pepper(s), red and green, roughly chopped
• 440 g tomatoes, chopped from the can
• 250 ml vegetable stock
• 2 tsp caraway seeds, whole
• 2 tsp paprika powder
• salt and pepper
• 250 ml oil (sunflower or rapeseed)
• 4 slices of white bread, without crust

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

vegetarian

Peel the potatoes and cut into large chunks. Heat the oil and butter in a large pot (preferably non-stick). Fry the potatoes over medium heat until they begin to brown around the edges, turning frequently. Add the onion and bell pepper and fry for 5 minutes. Add the tomatoes, stock, caraway seeds, and paprika, and season with salt and pepper. Cook uncovered for 10-15 minutes, until the potatoes are tender. For the croutons, heat a little oil, dice the white bread, and fry the cubes over medium heat, turning frequently, until golden brown. Drain on kitchen paper and serve with the stew.