Potato goulash
Ingredients
| 250 g | Potatoes, fresh |
| 1/4 g (1 pinch) | Marjoram |
| 1/4 g (1 pinch) | Pepper |
| 15 g | Lard |
| 50 g | Onions, fresh |
| 5 g (1 tsp) | Paprika/sweet powder |
| 2 g | Garlic, fresh |
| 1/4 g (1 pinch) | Caraway (seed) |
| 2 g (1/2 tsp) | Parsley, fresh |
| 1/4 g (1 pinch) | Salt |
| 20 g (1 tbsp) | Sour cream |
Cooking Instructions
Fry the sliced or chopped onions with some butter or vegetable oil. Add the chopped garlic, marjoram and caraway (seed) and roast it for a short time. Remove the pan from the hot plate and mix in the paprika, cover it with 0.25 l water and simmer for 10 minutes. Add the peeled and cubed potatoes and cook for 15–20 minutes. Taste and add seasonings, sour cream and parsley.
General Information
| Difficulty: | 2 of 5 |
Nutritional Information
| 416 kcal | Energy |
| 7,3 g | Protein |
| 174 mg | Phosphate |
| 127 mg | Sodium |
| 1208 mg | Potassium |
| 1 portion – calculated for a person of 70 kg |