Potato goulash with peppers, zucchini and oyster mushrooms

Name: Potato goulash with peppers, zucchini and oyster mushrooms
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 kg waxy potatoes; 4 TABLESPOONS Oil; 7-10 Tbsp Sweet peppers; 500 ml Vegetable broth (instant); 1 red pepper; 1 green pepper; 150 g Oyster mushrooms; 1 large zucchini; 1 collar Spring onions; 4 Stem(s) Marjoram

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 kg waxy potatoes
4 TABLESPOONS Oil
7-10 Tbsp Sweet peppers
500 ml Vegetable broth (instant)
1 red pepper
1 green pepper
150 g Oyster mushrooms
1 large zucchini
1 collar Spring onions
4 Stem(s) Marjoram

Directions

1
Wash, peel and quarter the potatoes. Heat 2 tablespoons of oil in a coated pan with a high rim. Sauté the potatoes briefly, then dust with 1/2 teaspoon paprika powder and sauté briefly.
2
Deglaze with broth and cook covered for about 20 minutes until soft. In the meantime cut the peppers in half, clean, wash and chop them. Clean the mushrooms and halve or cut into three. Wash and clean the zucchini.
3
First quarter the courgettes lengthwise and then cut into wide pieces. Wash and clean spring onions and cut them into 1-2 cm pieces. Wash marjoram, shake dry and finely chop the leaves of 3 stems.
4
Heat 2 tablespoons of oil in a 2nd large pan. Fry the peppers in it. After about 2 minutes add zucchini, spring onions and mushrooms. Puree about 3 potato pieces and some of the liquid, then mix with the remaining potatoes.
5
Add the rest of the vegetables and chopped marjoram to the potatoes, bring to the boil and season with salt, pepper and possibly some paprika powder. Garnish with marjoram leaves and sprinkle with paprika powder.