Light Potato-Paprika Goulash

AUTHOR
Bill Macdonald
DIFFICULTY
easy
RATING
3 4
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 4
  • 1 kg Potatoes
  • 7-10 Tbsp Salt
  • 1 yellow, green and red peppers (approx. 200 g each)
  • 1 (80 g) Onion
  • 1 TABLESPOON + 1 tsp olive oil
  • 1 TABLESPOON Tomato paste
  • 5 Stem(s) Marjoram
  • 1 can(s) (850 ml) Tomatoes
  • 50 g Diced bacon
  • 7-10 Tbsp Pepper
  • 4 TABLESPOONS Aiwar (spicy-hot spice paste)
  • 4 TSP Schmand

Directions

  1. 1

    Peel and wash the potatoes and cut them into cubes (approx. 2 x 2 cm). Cook in boiling salted water for about 10 minutes. In the meantime clean, wash and cut the peppers into strips. Peel onion and cut into cubes.

  2. 2

    Heat 1 tablespoon of oil in a saucepan, sauté the diced onion and strips of pepper. Wash the marjoram, dab dry and pluck leaves from the stalk. Add tomato paste and marjoram and deglaze with tomatoes.

  3. 3

    Coarsely chop the tomatoes with the spatula. Drain the potatoes, add to the tomatoes in the pot and simmer for about 5 minutes. In the meantime heat 1 teaspoon of oil in a pan. Leave the bacon in it until crispy.

  4. 4

    Season the goulash with salt, pepper and aiwar and arrange in preheated plates. Add 1 teaspoon of sour cream to each soup, sprinkle with bacon and garnish with marjoram.

Nutrition Facts

KCAL
340 kcal
CARBS
42 g
FATS
13 g
PROTEINS
11 g