John Myers
Potato and Pepper Goulash
The perfect potato and pepper goulash recipe with a picture and simple step-by-step instructions.
- 1 Green peppers
- 1 Yellow peppers
- 1 Red peppers
- 600 g Potatoes
- 500 g Onions
- 4 tbsp Rapeseed oil
- 2 Garlic cloves
- 1 tsp Dried marjoram
- 1 Bay leaf spice
- 1 tsp Caraway seeds
- 1 tsp Sweet paprika
- 100 ml Red wine
- 100 ml Vegetable broth
- 1 Can Tomatoes
- 1 bunch Parsely
- Chopped basil
- Salt
- Pepper
- Sugar
- Wash the paprika, cut in half, remove the stone. Peel and wash the potato. Peel the onion. Roughly dice everything. Heat the oil in a saucepan and fry the diced vegetables in it for 5 minutes. Peel and chop the garlic and add to the vegetables along with the marjoram, bay leaves, caraway seeds and paprika. Deglaze with the red wine.
- Add the broth and the tomatoes with juice, season with salt, pepper and sugar. Stew on a medium heat for 20 minutes. Rinse the parsley and basil, pat dry and chop and mix in. Enjoy your meal!
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