Paprika potato goulash

35 min · 4 servings · 402 kcal

Theresa Aigner · @aignerkocht

Goulash without onion sounds like a joke. It is not: sweet paprika, caraway and marjoram are what the dish actually tastes of, and the green tops of a leek give you the allium note the bulb would have.

Ingredients

• potato800 g
• leek greens — green tops only120 g
• red pepper200 g
• canned tomatoes200 g
• speck150 g
• vegetable stock — onion- and garlic-free600 ml
• garlic infused olive oil3 tbsp
• paprika1 to taste
• caraway1 to taste
• marjoram1 to taste
• bay leaf1 to taste
• salt1 to taste
• black pepper1 to taste

Instructions

1. Dice the speck small and render it in the infused oil over medium heat until the fat runs and the edges crisp.
2. Add the sliced leek greens and diced pepper and cook five minutes.
3. Pull the pan off the heat before the paprika goes in. Paprika burns in seconds over direct heat and turns the whole pot bitter.
4. Stir in the paprika, caraway and marjoram, then the tomatoes, then the cubed potato, then the stock and a bay leaf.
5. Simmer twenty minutes, uncovered, until the potatoes are soft and some have broken down enough to thicken the liquid. Check the salt and give it plenty of pepper.

Per serving