Potato goulash on bacon with mushrooms
We probably all have potato goulash for lunch sometimes. Try making this wonderfully fragrant, slightly spicy potato goulash enriched with bacon, mushrooms and lots of vegetables!
Ingredients · Servings 6
- 600g potatoes
- 1 cup sliced mushrooms
- 100 g bacon
- 2 onions
- 2-3 cloves of garlic
- 1 red pepper
- 1 green pepper
- 2 tablespoons ground paprika
- 2 tablespoons tomato puree
- 2 full tablespoons of plain flour
- 2 sprigs of lovage
- 1 l of broth (or water, amount as needed)
- 1 pinch of cayenne pepper
- marjoram
- ground pepper
- salt
Method · 1 h 10 min
- Cut the bacon, peeled onion and garlic into pieces, the peeled potatoes into larger cubes and the peppers into strips.
- Fry the bacon until crispy and add the onion. Sauté until golden brown.
- Add the paprika, stir in the flour and after a while pour in the broth.
- Add the puree, spices and cook, stirring occasionally, for about 10-15 minutes.
- Then add the potatoes, peppers and mushrooms. Cook together until soft, about 15-20 minutes. Stir occasionally to prevent the goulash from burning.
- Before the end of cooking, add chopped lovage, garlic and marjoram. Season with pepper and salt if necessary.
- Serve with bread.
