🍽️ Paprikagulasch with Salted Potatoes

Name: Paprikagulasch with Salted Potatoes
Total time: 30 min
Yield: 4 servings
Ingredients: onions, yellow 2 pcs.; sunflower oil 2 tbsp.; pork goulash 1 kg; salt pinch; pepper, black ground pinch; paprika, sweet 2 tsp.; bay leaves, dried 2 pcs.; chicken broth 300 ml; tomatoes, chopped 425 g; peppers, red 3 pcs.; potatoes, mostly waxy 800 g; sour cream 100 g; chives, fresh 1 bunch

593 kcal · 30 min · 4 servings

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Ingredients

onions, yellow 2 pcs.
sunflower oil 2 tbsp.
pork goulash 1 kg
salt pinch
pepper, black ground pinch
paprika, sweet 2 tsp.
bay leaves, dried 2 pcs.
chicken broth 300 ml
tomatoes, chopped 425 g
peppers, red 3 pcs.
potatoes, mostly waxy 800 g
sour cream 100 g
chives, fresh 1 bunch

Instructions

1. Cut the onions in half, peel them, and cut them into wedges. Heat the oil in a pot and brown the goulash in batches. Add the onions during the last batch and cook them along with the meat.
2. Return the meat to the pot and season with salt, pepper, and paprika powder. Add the bay leaf, 150 ml broth, and chunky tomatoes and bring to a boil. Then cover and simmer on low heat for about 30 minutes.
3. Wash the peppers, halve them, remove the core and seeds, and chop them into coarse cubes. Add them to the goulash along with the remaining broth and simmer for another 30 minutes.
4. Peel the potatoes, wash them, chop them into coarse cubes, and bring them to a boil in a pot with salted water. Cover and cook on medium heat for about 25 minutes.
5. Stir the sour cream into the goulash shortly before the end of the cooking time, adjust the seasoning, and remove the bay leaf. Wash the chives, pat them dry, and cut them into fine rings. Drain the potatoes and serve them together with the goulash and chives. Enjoy your meal!

Nutrition per serving

kcal: 593
Protein: 31 g · Fett/Fat: 28 g · Carbs: 55 g