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Vegetarian Potato Goulash

Potato goulash with red pepper, spring onion greens, red pepper paste and sweet paprika.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Ingredients Equipment Instructions Notes

Ingredients
  

  • 1 bunch spring onion greens cut into thin rings
  • 1000 g potatoes waxy, cut into bite-sized pieces
  • 2 peppers red, diced
  • 30 ml olive oil approx. 2 tbsp
  • 2–4 tbsp red pepper paste or tomato purée, to taste
  • 1000 ml vegetable stock depending on the consistency you want
  • 4 tsp paprika sweet
  • salt to taste
  • pepper to taste

Equipment

  • 1 saucepan large

Instructions
 

  1. Slice the spring onion greens into thin rings. Peel the potatoes and cut into bite-sized pieces. Deseed and dice the pepper.
  2. Heat the olive oil in a large pot. Sweat the spring onion greens over a medium heat for 1–2 minutes.
  3. Add the potato pieces and fry for 2–3 minutes, stirring.
  4. Stir in the red pepper paste and toast briefly. Add the paprika and immediately deglaze with the vegetable stock so it doesn’t turn bitter.
  5. Season with salt and pepper and simmer, covered, for about 15 minutes.
  6. Add the diced pepper and cook for another 5–10 minutes until the potatoes and pepper are tender. Season to taste and serve hot.

Notes

The nutritional values are rough estimates, calculated with approx. 3 tbsp red pepper paste. The salt content depends on the vegetable stock.