Potato goulash
DIFFICULTY
easy
easy
RATING
COOK TIME
45 mins
45 mins
TOTAL TIME
45 mins
45 mins
Ingredients
Servings:
4
- 1 kg Potatoes
- 250 g Onions
- 3 small red peppers
- 3 TABLESPOONS Oil
- 2 Garlic cloves
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 1 tin(s) (70 g) Tomato paste
- 3/4 l Vegetable broth (instant)
- 1/2 (approx. 250 g) Head Chinese cabbage
- 1 TABLESPOON Wheat flour (Type 1050)
- 7-10 Tbsp Clove powder
- 7-10 Tbsp Cayenne pepper
- 1/2 bunch Parsley
Directions
- 1
Peel, wash and dice the potatoes bite-sized. Peel onions and cut into slices. Peppers clean, wash and cut into larger cubes. Heat oil in a pot. Fry potatoes, onions and bell peppers. Peel garlic, press through the garlic press and add. Season with salt and pepper.
- 2
Add tomato paste and briefly sauté. Deglaze with the broth and cook covered for about 30 minutes. Clean and wash the Chinese cabbage, cut into strips and add 5 minutes before the end of the cooking time. Stir the flour into some water until smooth. Bind liquid with it. Season to taste with salt, pepper, clove powder and cayenne pepper. Wash and chop the parsley and sprinkle over the goulash
- 3
Pot: Cousances
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