Potato goulash with white beans, zucchini and celery

Name: Potato goulash with white beans, zucchini and celery
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 600 g mainly waxy potatoes; 1 can(s) (850 ml) w; 8 Stem(s) Oregano; 1 Garlic clove; 1 Onion; 1 Courgette; 1 stalk of celery; 3 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 600 ml Vegetable broth; 15 g Cornstarch; 100 g Schmand

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

600 g mainly waxy potatoes
1 can(s) (850 ml) w
8 Stem(s) Oregano
1 Garlic clove
1 Onion
1 Courgette
1 stalk of celery
3 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
600 ml Vegetable broth
15 g Cornstarch
100 g Schmand

Directions

1
Wash potatoes thoroughly and cook in boiling water for about 20 minutes. In the meantime drain the beans in a sieve. Wash oregano, dab dry and pluck leaves from the stalks.
2
Peel and finely dice the garlic and onion. Clean, wash and chop the zucchini. Celery clean, wash and cut into thin rings. Drain potatoes, quench, peel and slice.
3
Heat the oil in a wide saucepan, fry the zucchini for about 3 minutes while turning, add the garlic, onion and celery. Season with salt and pepper and fry for another 3 minutes, turning. Add potatoes, beans, broth and half of the oregano and simmer for about 4 minutes.
4
Mix starch with water and thicken goulash with it. Season again with salt and pepper. Arrange in a bowl. Sprinkle with remaining oregano. Add sour cream.