potato goulash

Ingredients for 4 servings:

• 2 onions, red
• 1 kg potato(s), floury
• 150 g carrot(s)
• 600 g bell pepper(s), red, green and yellow
• 400 g leek
• 2 garlic cloves
• 1 bunch marjoram
• 1 tbsp oil (rapeseed oil)
• 2 tbsp paprika powder, sweet
• 3 tbsp tomato paste
• 1 tsp cayenne pepper
• 3 tbsp crème fraîche, possibly more
• 2 tbsp lemon juice
• Salt and pepper, freshly ground

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Serve plenty of baguette. The pot will be empty, guaranteed.

Peel and dice the onion. Peel and dice the potatoes and carrots. Wash and halve the bell peppers. Remove the diaphragms and seeds, and dice the bell peppers. Trim, wash, and thinly slice the leek. Peel and finely chop the garlic. Wash and shake the marjoram and dry. Heat the oil in a large saucepan. Add the onions, garlic, potatoes, carrots, and bell peppers and fry over medium heat for about 8 minutes, stirring. Stir in half of the marjoram sprigs, paprika, tomato paste, and cayenne pepper, and fry for about 1 minute longer. Add the leek and ½ liter of water and simmer in a covered pan for 20 minutes. Meanwhile, pick the leaves from the remaining marjoram and chop them roughly. Stir the crème fraîche into the potato goulash. Remove the marjoram sprigs, season with salt, pepper, and lemon juice, and sprinkle with the chopped marjoram. If you like, add a spoonful of crème fraîche to the goulash at the end. Variation: For a nice, hearty, but also fattier option: First, fry 150g of bacon cubes in a pan. Remove from the pan, then fry the vegetables and continue as described. Add the bacon at the end. Tip: Not spicy enough? Then simply fry a red chili pepper in rings.