Remove the skin from the potatoes, rinse them and cut them into quarters or eighths, depending on their size. Rinse the salsify, remove the skin and cut into fine sticks.
Roughly chop the peeled onions and steam them together with the red wine in a large frying pan until soft. When the red wine has evaporated, dust the onions with the paprika as well as the chili spice and stir-fry for a short time. (This way the paprika flavor develops better.) Then add the potatoes as well as the salsify and fill up with the vegetable broth. Simmer quietly on low heat until the potatoes are soft.
Then add the seitan ragout(*). Finely chop the caraway seeds, lemon peel, marjoram and garlic and season the potato stew with them. Season with herb salt and pepper and round off with Aceto balsamic vinegar. Serve the sour cream separately.
Tip: this year’s potatoes are exceptionally well suited. The goulash becomes interesting if you sprinkle lentil sprouts on top or add colorful vegetable strips.
(*) Seitan is a vegetarian wheat product with high protein content. The gluten is washed out of wheat dough and then cooked in soy stock.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!