Potato Goulash with Beans and Mushrooms

For the potato goulash, chop the mushrooms a little if necessary and soak in water for 1 hour. Chop the onions and garlic, peel and dice the potatoes.

Sauté the onions in olive oil until translucent, briefly roast the peppers and add the soup. Add soaked mushrooms with the soaking water, potatoes, caraway seeds, marjoram, garlic, pepper and bay leaves.

If necessary, top up with vegetable soup. Cook until potato pieces are soft. Mix in beans and let them get hot.

Season with salt and pepper and serve. If you like, eat a piece of bread with the goulash.

Preparation Tip:

If you absolutely want to, add 2 pairs of sliced debreziner to the potato goulash with the beans.

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