Potato salad with goulash a la Beate

Ingredients for 8 servings:

• 1 kg beef goulash
• 500 g onion(s)
• Salt
• pepper
• 1 tbsp tomato paste
• Paprika powder
• Sauce thickener or cornstarch etc.
• 1 kg potatoes, waxy
• 3 egg yolks
• Vinegar or lemon juice
• oil
• Mustard, medium hot
• Sugar
• 3 gherkins and cucumber water
• 1 cup vegetable broth, instant

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with permission of my sister

Variation: Instead of homemade mayo, you can also use Miracle Whip. Prepare the salad the day before. For the potato salad: Put the clean potatoes in a large pot of cold water, bring to a boil and cook for approx. 30-35 minutes. Then drain, let cool, peel and slice. For the mayonnaise: Mix the egg yolks with salt, while stirring constantly, add the sugar, pepper, mustard, vinegar/lemon juice and finally the oil drop by drop. The egg yolks and the oil must be the same temperature. Finely dice the gherkins and 200g of onion, mix into the mayo and season to taste. If using ready-made mayo or if your own has become too thick, thin it with pickle water. Put the potatoes in a large bowl and carefully mix in the mayo. Leave to marinate overnight in the fridge. For the goulash: Cut the beef into smaller pieces. Peel and roughly dice 300g of onion. Brown the meat in a large pot with oil, add the onions and let them brown, then add 1 tbsp tomato paste and sweat until lightly browned. Season with salt, pepper, and paprika. Add water until covered and simmer over medium heat for about 1-1.5 hours, adding more water if necessary. Thicken with a sauce thickener or cornstarch and season to taste. Take the prepared potato salad out of the refrigerator, let it come to room temperature, and mix in 1 cup of hot vegetable stock. To serve: Arrange 1 portion of potato salad on a plate and pour hot or just warm goulash over it.