Potato goulash Urmelis style

Ingredients for 4 servings:

• 1 kg potatoes
• 250 g mushrooms
• 2 stalk(s) leeks, small
• 2 medium-sized bell peppers, red and green
• 1 m.-sized carrot(s)
• 2 m.-large tomato(s)
• 1 small onion(s)
• 2 cloves garlic
• 600 ml meat broth, from 2 stock cubes
• 150 ml tomato puree
• 2 tbsp paprika powder, hot and sweet, possibly more
• 3 tbsp ajvar
• 3 tbsp tomato paste
• 1 shot of balsamic vinegar
• 2 bay leaves
• 3 juniper berries
• 1 tbsp Worcestershire sauce
• salt and pepper
• marjoram
• Parsley, fresh
• chili flakes
• some sugar
• some nutmeg
• 1 shot of vinegar (balsamic sherry vinegar), if available
• e.g. dumplings (meatballs or similar) as filling
• n. B. Oil

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

with pep, just the way we like it!

Finely dice the leek, onion, and garlic. Peel the potatoes and cut them into fairly small pieces, then finely chop the remaining vegetables. Heat the oil in a large casserole dish and sauté the potato pieces along with the mushrooms, onion, and garlic. Briefly sauté the tomato paste. Sprinkle the paprika over the vegetables, mix everything well, and deglaze with the balsamic vinegar. Add the remaining vegetables, including the bay leaves and juniper berries, and mix well. Add the stock and tomato puree, stir in the ajvar, and season well with the remaining spices. Cover and simmer over medium heat for a good 30 minutes. Finally, add another splash of balsamic vinegar, or even better, if you have balsamic sherry vinegar, and simmer until simmering. Once the dish has cooled slightly, add paprika and the remaining spices to taste. If you like, you can also cook sausages, meatballs, or other dishes along with the dish. Don’t forget to remove the bay leaves and juniper berries before serving! The stew tastes especially good when it’s warmed up and left to stand for a while!