For the potato goulash, dice the onion, cut the bell bell pepper and potatoes. Heat the oil and fry the onion in it until hot. Add the potatoes and peppers and fry them for about 5 minutes.
Add the paprika powder and immediately deglaze with vinegar (so that it does not become bitter). Mix in tomato paste, add water and simmer gently on low heat for about 20-30 minutes.
Stir sour cream with flour until smooth, bring the goulash to a complete boil again and stir in sour cream and flour mixture well so that no lumps form.
Season the potato goulash with salt, pepper and caraway seeds.
Preparation Tip:
The potato goulash is best enjoyed the next day.
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