Spicy potato goulash

Ingredients for 4 servings:

• 2 red bell peppers
• 2 yellow bell peppers
• 800 g potatoes, new, small
• 4 small onions
• olive oil
• salt and pepper
• 2 cloves garlic, pressed
• 4 tsp paprika powder, hot
• 500 ml vegetable stock
• 4 tbsp ajvar
• 200 g mushrooms or chanterelles
• 4 tbsp chives, cut into rolls

Instructions

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

Vegetarian and low in calories

Quarter and trim the peppers. Place skin-side up on a baking sheet. Grill under the preheated oven grill on the highest level at approximately 200°C until the skin turns brown. Cover with a damp cloth and let cool. Wash or peel the potatoes thoroughly. Cut the onions into thin strips. Fry the potatoes and onions in oil. Season with salt, the crushed garlic, and paprika. Add the vegetable stock and ajvar, cover, and cook over medium heat for 25 minutes. Peel the cooled peppers and dice them into approximately 2 cm cubes. Trim the mushrooms and cut them into large pieces. Add both after 20 minutes and adjust the seasoning if desired. Add the chives before serving.