Mushroom Goulash

500 g Potato

500 g fresh mushrooms (aspen, white)

500 g tomatoes

2 onions

2 sweet peppers

1 mushroom bouillon cube

3-4 Art. l. vegetable oil

parsley

red pepper

salt

Diced bell peppers and potatoes, mushrooms cut into slices.

Scalded with boiling water the tomatoes, peel and cut them into cubes.

Finely chop the onion, fry in butter, add the vegetables and mushrooms, pour a little water and simmer for 35 minutes over low heat.

Add to stew pepper and salt, chopped mushroom dice, mix, sprinkle with finely chopped greens.

On request, sprinkle with grated cheese stew and pour sour cream.