Kartoffelgulasch

Ingredients

• 1 kgpotatoes — cubed
• 3onions — sliced
• 2bell peppers — diced
• 2 tbspsweet paprika
• 2 tbsptomato paste
• 400 mlvegetable broth
• 2 tbspoil
• 1 tspcaraway seeds
• to tastefine sea salt and black pepper

Method

1. Peel and dice 1 kg of potatoes into bite-sized pieces. Chop 3 onions finely and slice 2 bell peppers into thin strips. Measure out 2 tbsp of sweet paprika, 2 tbsp of tomato paste, and 1 tsp of caraway seeds. Have 400 ml of vegetable broth ready. This preparation ensures you can cook smoothly without pausing to chop or measure.
2. In a large pot, heat 2 tbsp of oil over medium heat. Add the chopped onions and cook them slowly, stirring occasionally, until they become soft and translucent, about 5-7 minutes. The onions should smell sweet and have a golden hue, which will form the flavor base of your gulasch.
3. Stir in the 2 tbsp of tomato paste and 2 tbsp of sweet paprika. Cook for another 2 minutes, allowing the tomato paste to caramelize slightly and the paprika to release its aroma. This step deepens the flavor and color of the dish.
4. Add the diced potatoes and sliced bell peppers to the pot. Sprinkle in 1 tsp of caraway seeds and stir everything well to coat the vegetables with the onion and spice mixture. This ensures even distribution of flavors.
5. Pour in the 400 ml of vegetable broth, stirring to combine. Bring the mixture to a gentle simmer over medium heat. Cover the pot and let it cook until the potatoes are tender, which you can check by piercing them with a fork; they should be soft but not falling apart.
6. Once the potatoes are cooked to the desired tenderness, taste the gulasch and season with fine sea salt and black pepper to your liking. Stir well to ensure the seasoning is evenly distributed.
7. Serve the Kartoffelgulasch warm, accompanied by fresh bread or additional potatoes if desired. The dish should have a rich, hearty aroma and a vibrant color, inviting you to enjoy a comforting meal.