Ori­gi­nal AW recom­men­da­ti­ons from the USA:

Ori­gi­nal AW recom­men­da­ti­ons from the USA:

Paprika and potato goulash

This vegan goulash does not con­tain any fat and gets its deli­cious fla­vor from slow­ly degla­zing with red gra­pe juice. A very spe­cial note is also crea­ted by a touch of vanil­la pod and clove. 

Ingre­di­ents for 7 servings: 


For the pep­per and pota­to goulash, dice or fine­ly chop the oni­ons and gar­lic and fry them wit­hout fat in a lar­ge pot. Add the toma­to pas­te and gra­du­al­ly (a total of 7 times) degla­ze with 100 ml of gra­pe juice until the liquid has thi­c­ke­ned. With slow degla­zing, much more roas­ted fla­vor is pro­du­ced, the color of the goulash beco­mes nice and dark and the toma­to pas­te loses its bit­ter tas­te.

Then add the vege­ta­ble stock, as well as the raw pota­toes cut into equal pie­ces, as well as the lemon peel and bay lea­ves. Let ever­y­thing sim­mer unco­ver­ed for about 10 minutes.

Mean­while, cut the pep­pers into lar­ger pie­ces and sim­mer them with the spi­ces and salt for ano­ther 5–10 minu­tes until ever­y­thing is firm to the bite. Then remo­ve the bay lea­ves and lemon peel.

Then remo­ve from the heat and sea­son with map­le syrup and add the pulp of the vanil­la pod and the ground clove.

Bon appe­tit!

We thank you Gün­ther Karl for this recipe. 

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