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Potato Goulash



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    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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» Top Wine Matches For This Recipe

Andrew Graham

Pinot Noir, Chardonnay and Merlot are the best wines to pair with Potato Goulash.


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