Jackfruit Goulash with Sauerkraut and Potatoes

Ingredients

• 2 onions
• 300 g sauerkraut
• 3 red bell peppers
• 600 g jackfruit (canned; drained weight)
• 800 g waxy potatoes
• Salt
• 2 tbsp Rapeseed oil
• 2 tsp smoked paprika powder
• 2 tbsp tomato paste (15 g each)
• 100 ml dry red wine
• 300 ml Vegetable broth
• Pepper

Instructions

1. 1.

   Peel, halve and slice onions into strips. Drain sauerkraut in a sieve. Halve, seed and wash bell peppers. Cut peppers and jackfruit into small cubes.

2. 2.

   Peel, wash and quarter potatoes. Boil in salted water for 15 minutes.

3. 3.

   Meanwhile heat oil in a pot. Sauté onions for 5 minutes over medium heat. Add paprika and tomato paste, stir and cook for 2 minutes. Add jackfruit, sauerkraut and pepper cubes, deglaze with wine and broth, then simmer gently for 10–15 minutes until thickened. Season goulash with salt and pepper and serve on plates with potatoes.