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Ingredients (4 servings)
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800 g Bio-Erdäpfel
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2 Stk. Paprika
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1 Stk. Käferbohnen
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200 g Cherrytomaten
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4 Stk. Bio-Dinkelweckerl
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Pflanzenöl, Salz, Pfeffer, Paprikapulver, Kümmel
Preparation
- Peel the potatoes and cut into bite-sized cubes, core the peppers and cut into strips, and halve the cherry tomatoes.
- Heat some vegetable oil in a large pot, briefly sear the potatoes and peppers, then dust with plenty of paprika powder and caraway seeds.
- Immediately deglaze with about 600 ml of water, season with salt and pepper, and simmer covered over medium heat for about 20 minutes until tender.
- Rinse the scarlet runner beans, fold them into the goulash along with the halved cherry tomatoes, and heat everything for another 5 minutes before serving with the spelt rolls.
