Summary

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

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Instructions

1. First peel the potatoes and cut them into cubes. Finely chop the garlic and cut the onions into pieces.
2. 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.
3. 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.
4. 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.