Viennese Potato Goulash
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g potato (s), raw, peeled
- 300 g sausae, smoked (drouht), cut into sticks
- 1 red pepper (s)
- 1 green pepper (s)
- 2 tomato (s)
- 3 cloves garlic, finely chop
- 2 large onions, finely chopped
- Paprika powder
- Tomato paste
- salt and pepper
- marjoram
- Caraway seeds, ground
- 2 hot peppers, fresh or dried
- 1 dash vinegar
Print Recipe
Pin Recipe Instructions
- Sweat the onion in fat, add the sliced sausage and roast. Scatter paprika powder over it, stir well and immediately deglaze with vinegar and pour about 1/2 l of water or instant soup. Add the remaining ingredients and spices, stir well. Possibly add more liquid. The ingredients should just be covered. Cook in a pressure saucepan for about 15 minutes, in a normal saucepan until the potatoes are soft. If the liquid is too thin, dust it lightly with flour or sauce thickener. The sauce should be pleasantly spicy. Possibly add seasoning. Good to pre-cook, as the potato goulash gets better and better when warmed up.
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