Paprika and potato goulash

Ingre­di­ents for 7 servings: 

• 7 red peppers
• 7 medi­um onions
• 7 medi­um pota­toes (waxy)
• 7 tbsp Toma­to paste
• 700ml Vege­ta­ble broth
• 700ml red gra­pe juice
• 3 tbsp Hot papri­ka powder
• 2 tbsp Sweet papri­ka powder
• 2–3 tsp sea-salt
• 2 pie­ces Bay lea­ves
• 4 pie­ces gar­lic cloves large
• 1 strip of unt­rea­ted lemon peel
• 1 pie­ce vanil­la bean
• 1 pie­ce clove ground or crushed
• 4 tbsp map­le syrup (alter­na­tively Honey)

Pre­pa­ra­ti­on:

For the pep­per and pota­to goulash, dice or fine­ly chop the oni­ons and gar­lic and fry them wit­hout fat in a lar­ge pot. Add the toma­to pas­te and gra­du­al­ly (a total of 7 times) degla­ze with 100 ml of gra­pe juice until the liquid has thi­c­ke­ned. With slow degla­zing, much more roas­ted fla­vor is pro­du­ced, the color of the goulash beco­mes nice and dark and the toma­to pas­te loses its bit­ter tas­te.

Then add the vege­ta­ble stock, as well as the raw pota­toes cut into equal pie­ces, as well as the lemon peel and bay lea­ves. Let ever­y­thing sim­mer unco­ver­ed for about 10 minutes.

Mean­while, cut the pep­pers into lar­ger pie­ces and sim­mer them with the spi­ces and salt for ano­ther 5–10 minu­tes until ever­y­thing is firm to the bite. Then remo­ve the bay lea­ves and lemon peel.

Then remo­ve from the heat and sea­son with map­le syrup and add the pulp of the vanil­la pod and the ground clove.

Bon appe­tit!

We thank you Gün­ther Karl for this recipe.