Austrian Erdäpfelgulasch with Paprika

Ingredients

• 1 lb waxy potatoes, cubed
• 1 red bell pepper, diced
• 1 1/2 cups vegetable stock
• 1 tbsp extra-virgin olive oil
• 1 small onion or 2 scallions, finely chopped
• 2 garlic cloves, minced
• 1/2 tsp sweet paprika
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Heat the olive oil in a heavy saucepan over medium heat. Cook the onion with a pinch of salt for 6 to 8 minutes, stirring, until soft and lightly golden; this sweetness is the base of the gulasch.
2. Add the diced bell pepper and cook for 3 minutes more, then stir in the garlic for 30 seconds.
3. Take the pan off the heat before adding the paprika and stir it through for 20 seconds in the residual heat. Paprika scorches over direct flame and turns the whole dish bitter.
4. Return the pan to medium heat, add the cubed potatoes and the stock, and season with salt and pepper. The liquid should just barely cover the potatoes.
5. Bring to a simmer, then cook uncovered over low heat for 20 to 25 minutes, until the potatoes are tender all the way through.
6. Crush a few of the potato cubes against the side of the pan with a spoon and stir them back in. The released starch is what thickens the gulasch into a sauce rather than a soup.
7. Simmer for 5 minutes more, then taste and adjust the salt and paprika. Serve hot with the fresh herbs and lemon wedges.

Allergen note: No common allergens in the listed ingredients; check packaged items.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.