Vojvodjanski Paprikaš – potato and paprika goulash or ragout with Cabanossi

Ingredients for 4 servings:

• 75 g smoked bacon, streaky
• 3 tbsp rapeseed oil
• 4 onions
• 2 tsp sweet paprika powder
• 2 tsp vegetable stock powder, e.g. Vegeta
• 1 bay leaf
• 70 g tomato paste
• 1 tsp caraway seeds
• 1 tsp marjoram
• 800 g potatoes
• 300 g cherry tomatoes
• 500 g bell pepper(s)
• 300 g Cabanossi
• 200 g yogurt

Instructions

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

Dice the bacon and fry in oil in a pan until crispy. Halve the onions, slice them into thin rings, and add them to the bacon, sautéing until translucent. Briefly fry the paprika and Vegeta, then deglaze with 500ml of water. Add the bay leaf, tomato paste, caraway seeds, and marjoram. Peel the potatoes, cut them into wedges, and add them to the pan. Simmer gently for about 10 minutes. Halve the cherry tomatoes and the bell peppers, remove the seeds, and cut them into strips. Thinly slice the Cabanossi and add the three ingredients to the Paprikaš, then simmer for another 10 minutes until cooked through. Serve the Paprikaš with a dollop of yogurt.