Potato goulash from "back in the day"

Ingredients for 8 servings:

• 2 onions
• 3 tbsp clarified butter
• 1 tbsp paprika powder, sweet
• 2 tbsp tomato paste
• 1 pinch(s) of sugar
• 4 Cabanossi
• 2 pairs of Debreczin sausages
• 2 pairs of Frankfurter sausages
• 1 liter beef broth, possibly from frozen stock
• 500 g floury potatoes
• 1 kg potatoes, mainly waxy potatoes
• 1 tbsp marjoram, dried
• Salt and pepper, black

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

simply, the favorite of all children

Roughly chop the large, yellow onion and sauté it vigorously in clarified butter until golden brown. Add the paprika, tomato paste, and sugar. Once in the pot, watch the heat to prevent burning. Finely slice the Cabanossi, Debrecziner, and Frankfurter and add them one at a time to the pot with the onions. Lightly fry the sausage slices. Deglaze the onion and sausage with the beef broth. Add the diced potatoes and season with marjoram, salt, and pepper. Let the goulash simmer over low heat. It’s ready when the diced potatoes are tender. You can enjoy the goulash on its own, but it goes particularly well with Wachauer Laibchen (a kind of potato). Note: I like to mix 1/3 floury and 2/3 waxy potatoes. “Bintje” is my personal favorite. The reason for this is that the floury potato breaks down relatively quickly and, thanks to its high starch content, makes the goulash beautifully creamy. There’s no need for artificial thickening. The predominantly waxy potato maintains its cubed shape and not only makes the dish look good, but also gives it a good mouthfeel when eaten. This potato goulash is quick to prepare. It’s especially tasty if you prepare it 1-2 hours before the meal, as this makes it a bit creamier. It was always a highlight for us when there were lots of children in the house, and all my guests enjoyed it on New Year’s Eve too.