Potato Goulash with Prunes
Preparation
45
minutes
Servings
4
persons
Nutrition
550
calories
Ingredients
2 onions 1 red, 1 yellow + 1 green pepper 600 g potatoes 2 tbsp olive oil 2 tins/cartons of tomato passata (2 x 400 ml) 250 ml vegetable stock 2 tsp dried thyme salt pepper 1 jar of small white beans (400 g drained weight) 150 g SUNSWEET prunes 4 parsley stalks 1/2 bunch of chives 150 g sour creamInstructions
- Peel and dice the onion. Wash, clean and dice the peppers. Peel, wash and roughly dice the potatoes.
- Heat the oil in a saucepan and sauté the onions over a medium heat until translucent. Add the peppers and potatoes and sauté with the onions for a few minutes.
- Add the tomato passata and stock, together with the thyme. Bring the goulash to the boil, season with salt and pepper and simmer, covered, over a medium heat for about 20 minutes.
- Drain and rinse beans, shaking off any excess water. Add to the goulash with the prunes and simmer for another 10 minutes. Season the goulash again to taste.
- Wash the herbs and pat dry. Pluck the parsley leaves from the stalks and chop finely. Cut the chives into fine rolls. Serve the goulash sprinkled with sour cream and herbs.
Recipe Categories
Mains,
