German cuisine · Vegetable Dishes

Vegetarian Potato Goulash

Potato cubes braised until creamy in a rich paprika sauce with onions, marjoram and tomato paste.

Ingredients · for 4 servings

• 1 kg waxy potatoes
• 3 onions
• 2 red bell peppers
• 2 cloves garlic
• 2 tbsp tomato paste
• 2 tbsp sweet paprika powder
• 1 tsp dried marjoram
• 700 ml vegetable stock
• 3 tbsp vegetable oil
• 1 tbsp white wine vinegar
• Salt, pepper

Instructions

1. Peel the potatoes and cut into 3 cm cubes, cut the onions into half-rings, the peppers into wide strips, and finely chop the garlic.
2. Heat the oil in a wide pot and fry the onions over medium heat for 8 min. until golden – this long roasting time gives the goulash its sweetness.
3. Add garlic and tomato paste, sauté for 1 min., then take the pot off the heat and stir in the paprika powder so it doesn't turn bitter.
4. Stir in the potatoes and peppers, pour in the vegetable stock, add marjoram and season with salt.
5. Cover and simmer over low heat for 25–30 min. until the potatoes are soft and the sauce thickens naturally from the released starch.
6. Season to taste with vinegar, salt and pepper, let rest for 5 min. and serve in deep bowls.