potato goulash

Ingredients for 3 servings:

• 750 g potatoes
• 3 medium-sized onions, finely chopped
• 1 garlic clove(s)
• 200 g bacon (Black Forest side bacon), diced
• 3 tbsp paprika powder, mild
• 1 tsp chili powder
• 1 liter meat broth or vegetable broth
• ½ tbsp tomato paste
• 1 bunch chives, finely chopped
• 1 tbsp parsley, finely chopped
• 125 ml red wine, dry
• 1 pinch(s) of sugar
• Salt and pepper from the mill
• 1 pinch of nutmeg
• 50 g butter
• 1 tbsp olive oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

very inexpensive dish

Wash and peel the potatoes and cut into thumb-sized pieces. Peel the onions and chop very finely. Wash the chives and parsley, pat dry and chop finely. Heat the butter and olive oil in a large pot over high heat. Pat the potatoes dry a little and fry in the pot until lightly browned on all sides. Add the onions and bacon and fry until golden brown. Sprinkle the paprika over the potatoes and mix everything well. Heat everything until nice and deglaze with the red wine. Add the meat stock (vegetable stock) and bring to a boil once, then reduce the heat to low so that it is gently simmering. Add the tomato paste, chives, garlic clove (whole), parsley and chili powder, salt, pepper and sugar. Simmer everything gently with the lid on for about 1 hour. Finally, season with nutmeg and serve in deep plates. This goes well with fresh farmhouse bread, which you can also use to grate the rest.