Ingredients
The following ingredients have 4 Servings
- 6.667 cups baking potatoes
- 3 red Bell pepper
- 1 large onion
- 2 sprigs Sage
- 2 Tbsps neutral Oil
- 1.5 cups Sauerkraut
- 2 Tbsps tomato puree
- 1.333 cups Tomato juice
- 1 cup vegetable stock
- salt
- freshly ground peppers
Instruction
- Peel the potatoes and cut into sticks about 2 cm/3/4 inch thick. Wash, halve and core the bell peppers and cut into thin strips. Peel the onion and slice very thinly. Wash the sage and roughly shred the leaves.
- Heat the oil in a large pan and saute the onion until translucent. Add the potatoes, bell peppers, sauerkraut, tomato puree and sage and fry for 5 minutes.
- Add the tomato juice and vegetable stock. Season with salt and pepper, cover and simmer for 20-25 minutes. Then cook the goulash without a lid for a little while to reduce it slightly. Serve with a spoonful of sour cream.
