Potato goulash

Name: Potato goulash
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 kg Potatoes; 2 TABLESPOONS Oil; 2 Onions; 1 Garlic clove; 1 collar Rosemary; 450 g frozen green beans; 500 g tomato pulp in pieces; 300 ml Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 7-10 Tbsp black pepper

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 kg Potatoes
2 TABLESPOONS Oil
2 Onions
1 Garlic clove
1 collar Rosemary
450 g frozen green beans
500 g tomato pulp in pieces
300 ml Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
7-10 Tbsp black pepper

Directions

1
Peel, wash and chop the potatoes. Fry in hot oil for about 5 minutes, turning frequently. Peel onions and garlic. Halve onions and cut into rings, chop garlic very finely.
2
Put some rosemary aside for garnishing. Strip the rest of the rosemary needles from the stems and chop finely. Add rosemary, except for a little bit for sprinkling, onions and garlic to the potatoes and fry briefly.
3
Fill with tomatoes and stock. Cook for about 10 minutes. Season vigorously with salt and cayenne pepper. Add the beans and simmer again for about 10 minutes. Season to taste. Serve sprinkled with remaining rosemary and pepper.
4
It goes well with farmhouse bread.