Summary

Ingredients

• 750 g potato (s)
• 150 g sausae (Dürre, double smoked), or, if not available, Klobasse, Burenwurst, Extrawurst, Wiener Würst
• 3 medium onion (s)
• 1 clove garlic
• 2 tablespoon paprika powder, noble sweet
• 1 tablespoon vinegar
• 1 liter water
• 2 cubes beef broth, instant
• 0.5 teaspoon ½ caraway powder
• 2 tablespoon marjoram
• 2 bay leaves
• salt and pepper
• 1 cup sour cream or sour cream
• 3 tablespoon flour
• 1 ½ tablespoon lard for frying

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Instructions

1. Peel and chop the onions and slowly roast them in a saucepan with the lard over medium heat until golden. In the meantime, peel the garlic clove and potatoes. Just before the onions are ready, press the clove of garlic into the pot and roast briefly. Remove the saucepan from the heat, add the paprika powder to the saucepan and stir well. Put the pot back on the stove and roast the paprika for 30 seconds. Deglaze the contents of the pot with the vinegar and pour on the water. Crumble the soup cubes in the saucepan and add caraway seeds, marjoram, bay leaves and salt and pepper. Be careful with the salt, depending on the sausage that is added later.
2. Turn up the temperature. Cut the peeled potatoes about eighths, depending on the size of the potatoes, and throw them into the pot. So much water should be added that the potatoes swim well, and not just covered. Let the potatoes simmer on a low heat until they are almost cooked. In the meantime, cut the sausage into flaky pieces and then throw them into the pot.
3. Mix the sour cream with a few scoops of liquid from the saucepan and the flour in a bowl with the help of a whisk until smooth. Pour the mixture into the saucepan, stirring constantly. If necessary, adjust the consistency again with water or fix baking, so that a thick, soupy, but not soggy consistency is created. Season the soup with salt and pepper.
4. There should be a relatively large amount of liquid in relation to the filler, so more like a goulash soup, and not like a goulash or stew. Therefore serve plenty of bread and of course a beer to drink.
5. Tips and hints:
6. A Weinviertel potato goulash is made this way, not with hot peppers, or peppers, chili peppers, etc. That would be a Hungarian kettle goulash or something else. Originally it is only with the Dürren, double smoked. It is clear that this sausage is not available everywhere; You can get the Polish Klobasser almost all over the world today, and if necessary, you have to. Children often don`t like sausages with such a strong taste: you can only add the sausage here at the end. Divide the pot beforehand and instead add an extra sausage, Wiener, Frankfurter or Knacker for the children.
7. The potato goulash is a typical pot dish, which can be made in large quantities, even in the kettle over the fire, or when camping. It is easy to prepare as there is no need to be meticulous about the ingredients and the amount is variable. If there is no garlic, bay leaf, caraway or sour cream, you can do without it, or you can use crème fraîche.
8. 1 tablespoon less paprika or more marjoram still makes the dish succeed. As an alternative to lard, cooking oil or vegetable fat can also be used. Even a vegetarian or vegan variation with vegetable fat, vegetable soup and smoked tofu would be conceivable.