Potato goulash

Name: Potato goulash
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 750 g baby potatoes; 500 g colourful peppers; 750 g White cabbage (approx. 1/2 head); 1 Onion; 1-2 TABLESPOONS clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 1 Bay leaf; 2 TABLESPOONS Tomato paste; 4 Stem(s) Marjoram

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
55 mins

TOTAL TIME
55 mins

Ingredients

Servings: 4

750 g baby potatoes
500 g colourful peppers
750 g White cabbage (approx. 1/2 head)
1 Onion
1-2 TABLESPOONS clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
1 Bay leaf
2 TABLESPOONS Tomato paste
4 Stem(s) Marjoram

Directions

1
Peel and wash the potatoes. Clean, wash and cut the peppers into pieces. Clean cabbage, cut into slices. Cut out stalk, cut cabbage into leaves, wash and drain well.
2
Peel and chop the onion. Heat the lard in a frying pan. Fry the prepared potatoes and vegetables for about 10 minutes, stirring occasionally. Season with salt, pepper, paprika powder and bay leaf.
3
Stir in the tomato paste. Deglaze with 1.2 litres of water. Cover and stew for about 20 minutes. Wash the marjoram and remove the leaves. Flavour goulash again. Arrange on plates sprinkled with marjoram.
4
Delicious with sour cream and fresh farmhouse bread.