Vegetable Goulash

Ingredients

• 800 g waxy potatoes
• 4 Carrots
• 1 red bell pepper
• 250 g small brown mushrooms
• 4 shallots
• 1 clove of garlic
• 2 tbsp Rapeseed oil
• 2 tbsp tomato paste (à 15 g)
• 800 ml vegetable broth
• Salt
• Pepper
• 1.5 tsp sweet paprika powder
• 0.25 handful marjoram
• 150 g sour cream (10% fat)

Instructions

1. 1.

   Peel, wash and dice the potatoes into approximately 2 cm cubes. Clean, peel, halve lengthwise and cut the carrots into approximately 2 cm pieces. Halve, remove the core, wash and dice the bell pepper. Clean and quarter the mushrooms. Peel and dice the shallots and garlic.

2. 2.

   Heat oil in a pot. Sauté the shallots and garlic darin for 3 minutes over medium heat. Add the potatoes, carrots and bell pepper and sauté for 2-3 minutes while stirring. Stir in the tomato paste and simmer for about 1 minute. Add the mushrooms, pour over the broth, season with salt, pepper and paprika powder, bring to a boil and simmer for 15-20 minutes, stirring occasionally, until the vegetable goulash has the desired consistency.

3. 3.

   Wash, shake dry, pluck the leaves from the marjoram, roughly chop 2/3 of it and mix it with half of the sour cream into the vegetable goulash. Taste the vegetable goulash and distribute it on 4 plates. Top with the remaining sour cream and sprinkle with the remaining marjoram.