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Janella Purcell

Potato Goulash


Serves 4

Ingredients

  • 1 onion, diced
  • 3 tbls olive oil or omega spread
  • 1kg potatoes , peeled and diced
  • 1 red and one green capsicum, cut into chunks
  • 1 tsp cumin, ground
  • 1 tbls sweet paprika
  • 2 tsp sea salt, or to taste
  • 1 litre stock
  • 1 can diced tomatoes or puree
  • Parsley

Method

  1. Heat your oil or omega spread in a large pot. Add the onion and stir until brown the onion, then add the cumin and paprika. Cook for a minute or two more, stirring constantly, then add the potatoes, capsicum and salt, and cook over a high heat, stirring constantly, for about five minutes. Now add your stock, enough to almost cover the potatoes. Cover your pot with a lid, and cook over a brisk flame, stirring often. When the potatoes are half cooked, stir in the tomatoes and capsicum. Cook for another 20 min Serve garnished with the parsley.
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