Vegetarian potato goulash

Ingredients for 4 servings:

• 1 kg potatoes, mainly waxy
• 2 bell peppers
• 2 onions
• e.g. parsley
• 2 packs of tomatoes, pureed
• 1 tsp oil
• liter vegetable broth
• 3 tbsp vinegar
• e.g. salt and pepper
• Paprika powder, sweet
• e.g. sour cream or sour cream to refine

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Hungarian style

Peel the potatoes and dice them. Slice the bell peppers into strips and roughly dice the onions. Heat the oil in a pan, fry the onions and briefly fry the bell peppers. Deglaze the pan with the passata, vegetable stock, and vinegar. Add the potatoes and season with salt, pepper, and paprika. Simmer in a covered pan for 20-30 minutes, depending on the size of the potatoes. Finally, add a little parsley and, if desired, refine with sour cream or sour cream. I always serve the sour cream like this, as not everyone in our house likes it. Tip: I’ve also made the potato goulash with leftover boiled potatoes. This way, it doesn’t have to simmer for long, or it ends up mush.