Ingredients
- 600 g waxy potatoes
- 1 onion
- 1 clove of garlic
- 1 tbs olive oil
- 1 tbs sweet paprika powder
- 150 ml vegetable broth
- 1/2 red bell pepper
- 1/2 yellow bell pepper
- 10 pitted black olives
- 4 stalks basil
- salt, pepper
- cumin powder
Preparation
1. Wash and brush the potatoes thoroughly. Halve or quarter them, depending on their size. Peel and mince the onion and garlic. Mix the potatoes with the olive oil.
2. Add the minced onion and garlic to the pot, place the pot on the Navigenio and heat on level 6 up to the roasting window, switch to level 2, add the potatoes and cook everything for about 2 minutes while stirring continuously.
3. Add the Paprika powder, deglaze with vegetable broth and stir everything thoroughly.
4. Cover with the Secuquick softline and close the lid. Heat the pot on level 6 up to the soft window, switch to level 2 and cook for approx. 2 minutes in the soft area.
5. Peel and mince the bell peppers very finely. Slice the olives into rings; remove the basil leaves from their stems and chop those finely as well.
6. At the end of the cooking time, depressurize the pot and remove the Secuquick.
7. Mix the remaining ingredients into the potato goulash and season to taste with salt, pepper and cumin. Place the pot in the inverted lid.
8. Cover with Navigenio upside down and turn to high level, then bake for approx. 10 minutes, flipping the contents once or twice midway through the cooking process. Scatter the basil over the potato goulash and serve.
This recipe has been tested and approved by AMC.
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