Leek, pepper and potato stew

Ingredients for 4 servings:

• 4 m.-sized potatoes
• 1 ½ stalk(s) leeks
• 4 bell peppers, red
• ½ m.-sized onion(s)
• 3 tbsp lard
• 1 tbsp paprika powder, sweet
• 1 tsp paprika powder, hot
• 2 tsp salt
• ½ tsp black pepper
• 1 liter of water

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

hearty

If the leeks aren’t already steamed, sauté them briefly. Peel the potatoes, halve them, and cut them into 3-5 mm thick slices. Peel the onion. Cut the onion and bell pepper into 3-5 mm pieces. Heat 2 tablespoons of lard in a large pot. Briefly fry the potatoes in the hot lard, add the onions, and sauté until translucent. Add the paprika and stir. After 1-2 minutes, add the leeks, paprika, salt, and pepper. Mix everything well and deglaze with the water. Cover and simmer for 20 minutes, until the potatoes are cooked through. Add the remaining lard, stir, and serve. Tip: I sauté the leeks after harvesting them and then freeze them in portions. I then add them frozen here, extending the cooking time of the potatoes accordingly.