Potato Goulash

Instructions

1. • 1000 g potatoes (firm cooking)
   • 1 onion

   Wash and peel the potatoes and cut them into eights. Cut the onion into strips.

2. • 5 tbsps oil

   Heat the oil in a saucepan and sauté the onion on medium heat for 10 minutes until golden.

3. • 200 ml red wine
   • 1 tbsp tomato paste
   • 1 tbsp paprika powder
   • 1 tsp chilli flakes
   • 1 tsp caraway seeds
   • 1 tbsp flour
   • 1 tbsp olive oil
   • 800 ml vegetable stock

   In the meantime, prepare the liquid for infusion in a 1000 ml measuring cup. Pour the wine into the measuring cup. Add the tomato paste, paprika powder, caraway seeds and chilli flakes. Pour in the flour and olive oil and stir well with a whisk to avoid lumps. Pour in the vegetable stock and stir again.

4. Add the diced potatoes to the onions and fry for a further 5 minutes, stirring occasionally.

5. • 1 clove garlic
   • 1 leaf laurel

   Add the diced potatoes to the onions and fry for another 5 minutes, stirring occasionally. Now pour in the liquid, bring to the boil and simmer for 20 to 25 minutes until the potatoes are cooked. Halfway through cooking, lightly press on the garlic and add it together with the bay leaf. Season to taste and adjust the flavour with salt according to preference.

6. Finally, serve the soup with some toasted bread or pickled vegetables.

Happy cooking and Mahlzeit!