Goulash with tomatoes and potatoes

Name: Goulash with tomatoes and potatoes
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 750 g Pork goulash; 4 Tomatoes; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 1 TEASPOON Peppercorns; 7-10 Tbsp Sweet peppers; 500 g baby potatoes; 1 Leek (leek; approx. 300 g); 1/2 pot of marjoram; 150 g Whipped cream; 1 TABLESPOON Flour; 7-10 Tbsp Pepper; 7-10 Tbsp Marjoram

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

750 g Pork goulash
4 Tomatoes
2 TABLESPOONS Oil
7-10 Tbsp Salt
1 TEASPOON Peppercorns
7-10 Tbsp Sweet peppers
500 g baby potatoes
1 Leek (leek; approx. 300 g)
1/2 pot of marjoram
150 g Whipped cream
1 TABLESPOON Flour
7-10 Tbsp Pepper
7-10 Tbsp Marjoram

Directions

1
Wash the goulash and dab dry. Wash and clean the tomatoes and cut them into pieces. Heat oil. Sauté the goulash in it thoroughly. Season with salt, peppercorns and paprika. Deglaze with 1/2 litre water. Add tomatoes and braise for 1 hour.
2
In the meantime peel, wash and halve the potatoes. Clean, wash and cut leek into rings. Pluck off marjoram leaves. Add potatoes, leek, 50 g cream and 400 ml water after 1/2 hour cooking time. Stir flour and 100 g whipped cream until smooth. Bind the finished goulash with it, bring to the boil again and season to taste with salt and pepper. Serve sprinkled with fresh marjoram leaves