Summary
| Prep Time | 25 mins |
| Cook Time | 25 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 600 g potato (s)
- 1 onion (s)
- oil
- salt and pepper
- marjoram
- Paprika powder
- Caraway seed
- 1 tablespoon tomato paste
- 0.5 ½ bell pepper (s), green
- 100 g cream
- 4 Vienna sausages
- 250 ml broth
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and onion and cut into small cubes.
- Heat oil in a saucepan and fry the diced potatoes and onions over medium temperature. Add tomato paste and toast briefly. Season with salt, pepper, paprika powder, marjoram and caraway seeds. Deglaze with broth. Cover and cook at a low temperature for about 10 to 15 minutes.
- Halve the paprika, remove the seeds and roughly dice. Mix the diced paprika with the potatoes and cook for about 10 minutes. Carefully stir in the cream. Cut the Viennese into slices and briefly heat them in the potato goulash.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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