Fiery Potato Goulash
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 ½ kg potato (s), waxy
- 3 onion (s)
- 3 cloves garlic
- 3 tablespoon olive oil
- 1 teaspoon caraway seeds
- 1 tablespoon marjoram, dried
- 4 tablespoon paprika powder, noble sweet
- Salt and pepper, black from the mill
- Chili powder
- 1 tablespoon tomato paste
- 1 squirt lemon juice
- 1 pinch (s) sugar
- 1 tablespoon vegetable stock, grained
- 1 sprig rosemary, fresher
- 5 sausages (Wiener) or
- 2 red pepper (s)
- water
Print Recipe
Pin Recipe Instructions
- First peel the potatoes and cut them into cubes. Finely chop the garlic and cut the onions into pieces.
- Now sauté everything in a large roasting pan or saucepan in hot olive oil. Sprinkle with the caraway seeds (previously crushed in a mortar), marjoram, salt, pepper and paprika powder and add the tomato paste. Then add about 1 liter of water and the granulated stock and bring everything to a boil. Simmer with the lid on for about 30 minutes over low heat.
- Finally, season the goulash with lemon juice, salt, chili powder and a pinch of sugar. Add the wieners in slices and heat in them. If you prefer it vegetarian, cook 2 peppers in large pieces with the potatoes.
- The amount of paprika powder is correctly stated, it binds the goulash and is necessary for the taste. If you want the goulash a little thicker, you can remove a soup ladle of the goulash before adding the sausages and puree it with the blender. Added to the goulash again, that binds the sauce.
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