Instructions

1. 1

   Peel the potatoes and cut into bite-sized cubes. Dice the onions and cut the red pepper into strips.

2. 2

   Heat the rapeseed oil in a large pot and sweat the onions until translucent. Add the pepper strips and fry briefly.

3. 3

   Pull the pot off the heat, stir in the paprika and tomato paste and toast briefly so the goulash turns aromatic.

4. 4

   Add the potatoes, caraway, marjoram and bay leaf, pour in the vegetable stock and bring to a boil.

5. 5

   Cover and simmer for 25 minutes until the potatoes are tender and the sauce thickens slightly. Season with salt and remove the bay leaf.