🍽️ Potato Goulash with Bell Peppers

Name: Potato Goulash with Bell Peppers
Total time: 30 min
Yield: 4 servings
Ingredients: potatoes, mainly waxy 1 kg; pepper, green 2 pcs; pepper, red 2 pcs; onions, yellow 2 pcs; garlic cloves 2 pcs; oil 4 tbsp; pepper, sweet spice pinch; marjoram, dried 0.5 tsp; tomato paste 2 tbsp; red wine, dry 200 ml; vegetable broth 600 ml; rosemary, fresh 5 g; thyme, fresh 5 g; lemons 1 pcs; chives, fresh 20 g; soy yogurt 150 g; salt pinch; pepper, black ground pinch; cornstarch 2 tbsp

320 kcal · 30 min · 4 servings

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Ingredients

potatoes, mainly waxy 1 kg
pepper, green 2 pcs
pepper, red 2 pcs
onions, yellow 2 pcs
garlic cloves 2 pcs
oil 4 tbsp
pepper, sweet spice pinch
marjoram, dried 0.5 tsp
tomato paste 2 tbsp
red wine, dry 200 ml
vegetable broth 600 ml
rosemary, fresh 5 g
thyme, fresh 5 g
lemons 1 pcs
chives, fresh 20 g
soy yogurt 150 g
salt pinch
pepper, black ground pinch
cornstarch 2 tbsp

Instructions

1. Peel the potatoes and wash them thoroughly.
2. Cut the potatoes into pieces about 3 cm in size.
3. Wash the bell peppers and cut them into quarters.
4. Remove the inside with the seeds from the bell pepper.
5. Dice the bell pepper.
6. Halve the onions and peel them.
7. Cut the onions into cubes.
8. Peel the garlic.
9. Dice the garlic finely.
10. Heat the oil in a pot over medium heat.
11. Sauté the prepared vegetables for about 8 minutes.
12. Add paprika powder, marjoram, and tomato paste.
13. Sauté the spices and tomato paste for about 2 minutes.
14. Deglaze the mixture with red wine.
15. Add the broth.
16. Wash the rosemary and thyme.
17. Add the herbs to the goulash.
18. Let the goulash simmer for about 25 minutes.
19. Rinse the lemon with hot water.
20. Peel off two strips of lemon zest using a vegetable peeler.
21. Add the lemon zest to the goulash.
22. Halve the lemon.
23. Squeeze the juice from the lemon.
24. Wash the chives.
25. Dry the chives.
26. Cut the chives into fine rings.
27. Add 2 tablespoons of lemon juice to a bowl.
28. Add soy yogurt.
29. Add ¾ of the chives.
30. Season with salt and pepper.
31. Mix the ingredients in the bowl well.
32. Remove rosemary, thyme, and lemon zest from the goulash.
33. Mix the cornstarch with 4 tablespoons of water in a bowl.
34. Bring the potato goulash to a boil.
35. Stir in the cornstarch.
36. Season the goulash with salt and pepper to taste.
37. Plate the goulash on plates.
38. Decorate the goulash with soy yogurt.
39. Sprinkle the remaining chives over the goulash.
40. Serve the dish.

Nutrition per serving

kcal: 320
Protein: 7 g · Fett/Fat: 9 g · Carbs: 54 g