Hungarian Potato Goulash
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
4
- Ingredients
- 6 ⅔ cups baking potatoes
- 3 red Bell pepper
- 1 large onion
- 2 sprigs Sage
- 2 Tbsps neutral Oil
- 1 ½ cups Sauerkraut
- 2 Tbsps tomato puree
- 1.333 cups Tomato juice
- 1 cup vegetable stock
- salt
- freshly ground peppers
Product recommendation
Cannot be frozen
Preparation
Kitchen utensils
1 Small pot, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Lid, 1 Ladle
Preparation steps
1.
Peel the potatoes and cut into sticks about 2 cm/3/4 inch thick. Wash, halve and core the bell peppers and cut into thin strips. Peel the onion and slice very thinly. Wash the sage and roughly shred the leaves.
2.
Heat the oil in a large pan and saute the onion until translucent. Add the potatoes, bell peppers, sauerkraut, tomato puree and sage and fry for 5 minutes.
3.
Add the tomato juice and vegetable stock. Season with salt and pepper, cover and simmer for 20-25 minutes. Then cook the goulash without a lid for a little while to reduce it slightly. Serve with a spoonful of sour cream.
