Summary

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

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Instructions

1. Peel the potatoes and onion and cut into small cubes.
2. 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.
3. 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.