Potato Goulash with Paprika

Ingredients

• 1 red bell pepper
• 1 yellow bell pepper
• 200 g celery root (1/4 celery root)
• 800 g waxy potatoes
• 2 red onions
• 1 clove garlic
• 1 tbsp Rapeseed Oil
• 15 g tomato paste (1 tbsp)
• 300 ml Vegetable broth
• 400 g chopped tomatoes (canned)
• 1 tbsp sweet paprika powder
• 1 tsp dried marjoram
• Salt
• Pepper
• 0.5 bunch Parsley (10 g)
• 80 g yogurt (3.5% fat) (4 tbsp)

Instructions

1. 1.

   Wash the bell peppers, halve, remove the seeds and dice them. Peel and dice the celery root and potatoes. Peel and finely chop the onions and garlic.

2. 2.

   Heat rapeseed oil in a large pot. Sauté the onions over medium heat for 4 minutes. Add garlic, potatoes, celery and tomato paste and fry for 3-4 minutes. Pour in vegetable broth and chopped tomatoes. Add spices and simmer the goulash covered over medium heat for about 30 minutes.

3. 3.

   Add the paprika to the potato goulash and cook for 5 minutes. Wash, shake dry and roughly chop the parsley. Season the goulash to taste with salt and pepper and serve with 1 tbsp of yogurt and parsley each.