Light vegetable goulash

Name: Light vegetable goulash
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 150 g Oyster mushrooms; 1 collar Spring onions; 3 Poivrons (par exemple, vert et rouge); 1 Courgette; 1 kg Potatoes; 3 TABLESPOONS Oil; 7-10 Tbsp salt and pepper; 7-10 Tbsp Sweet peppers; 2 TABLESPOONS Tomato paste; 2 TEASPOONS Vegetable broth (instant); 1 waistband / potty marjoram

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

150 g Oyster mushrooms
1 collar Spring onions
3 Poivrons (par exemple, vert et rouge)
1 Courgette
1 kg Potatoes
3 TABLESPOONS Oil
7-10 Tbsp salt and pepper
7-10 Tbsp Sweet peppers
2 TABLESPOONS Tomato paste
2 TEASPOONS Vegetable broth (instant)
1 waistband / potty marjoram

Directions

1
Clean and halve the mushrooms. Clean, wash and cut spring onions into rings. Peppers clean, wash and cut into large pieces. Zucchini clean, wash, quarter lengthwise and cut into large pieces.
2
Peel, wash and quarter the potatoes.
3
Heat the oil in a large casserole dish. Brown the potatoes in it all around. Fry the mushrooms and spring onions. Finally fry the vegetables briefly. Season with salt, pepper and about 1/2 tbsp. paprika powder.
4
Stir in tomato paste and sweat briefly. Stir in 3/4 l water and stock. Bring to the boil, cover and stew for about 20 minutes.
5
Then braise open for about 10 minutes. Wash the marjoram, shake dry and chop. Stir the marjoram into the vegetable goulash. Season to taste with salt, pepper and paprika. Serve. Serve with a dash of sour cream.