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🍽️ Hearty Vegetable Goulash

339 kcal · 30 min · 4 servings

Ingredients

• 800 g firm-cooking potatoes
• 4 carrots
• 1 red bell pepper
• 250 g small brown mushrooms
• 4 shallots
• 1 garlic clove
• 2 tbsp rapeseed oil
• 2 tbsp tomato paste (15 g each)
• 800 ml vegetable broth
• salt
• pepper
• 1.5 tsp sweet paprika powder
• 0.25 handful marjoram
• 150 g sour cream (10% fat)

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Cut the potatoes into approx. 2 cm cubes.
3. 3. Peel the carrots and halve them lengthwise.
4. 4. Cut the carrots into approx. 2 cm long pieces.
5. 5. Cut the bell pepper in half.
6. 6. Remove the core from the bell pepper.
7. 7. Wash the bell pepper and cut it into cubes.
8. 8. Clean the mushrooms.
9. 9. Quarter the mushrooms.
10. 10. Peel the shallots and garlic.
11. 11. Dice the shallots and garlic finely.
12. 12. Heat oil in a large pot.
13. 13. Sauté the shallots and garlic for 3 minutes over medium heat.
14. 14. Add the potatoes, carrots, and bell pepper.
15. 15. Sauté the vegetables while stirring for 2–3 minutes.
16. 16. Stir the tomato paste into the vegetables.
17. 17. Cook the tomato paste for approx. 1 minute.
18. 18. Add the mushrooms.
19. 19. Deglaze everything with broth.
20. 20. Season with salt, pepper, and paprika powder.
21. 21. Bring the mixture to a boil.
22. 22. Simmer the goulash for 15–20 minutes while stirring occasionally.
23. 23. Check if the vegetables have reached the desired consistency.
24. 24. Wash the marjoram and shake it dry.
25. 25. Pluck off the marjoram leaves.
26. 26. Chop 2/3 of the marjoram leaves coarsely.
27. 27. Set aside half of the sour cream.
28. 28. Mix the chopped marjoram and the reserved sour cream into the goulash.
29. 29. Season the goulash to taste.
30. 30. Divide the goulash among 4 plates.
31. 31. Top the servings with the remaining sour cream.
32. 32. Sprinkle the dish with the remaining marjoram.

Nutrition per serving

• kcal: 339
• Protein: 10 g · Fett/Fat: 13 g · Carbs: 45 g