Altbaerli's potato goulash

Ingredients for 4 servings:

• 10 medium-sized potatoes, waxy (scarlet)
• 300 g sausage (Dürre or Braunschweiger, a boiled sausage, similar to Jagdwurst)
• 4 m.-sized onion(s)
• 3 tbsp paprika powder, sweet
• 1 tsp tomato paste
• 2 tbsp apple cider vinegar
• 6 cloves garlic, finely chopped
• 1 tsp caraway seeds, crushed
• 1 tbsp marjoram
• 1 bay leaf
• 3 tbsp clarified butter
• ¾ liter beef broth, light (beef soup)
• 1 pinch of hot paprika powder
• 2 small gherkins
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

with sausage and gherkins

Remove the skin from the sausage and cut the sausage into half-moon pieces, about 5 mm thick. Peel the potatoes, cut into pieces and set aside covered with water. Finely chop the onions. Finely chop the garlic. Heat the lard and slowly fry the onions until light brown, remove from the heat, stir in the tomato paste and paprika powder and fry briefly, then deglaze with vinegar. Add the garlic, marjoram, caraway seeds and bay leaf and pour in the soup. Bring to a boil and simmer over moderate heat for about 45 minutes. Remove the bay leaf and puree the sauce with a hand blender. Drain the potatoes, add to the goulash and simmer for about 25 minutes. Brown the sausage in a pan until hot, then add to the goulash and simmer for a further 10 minutes. Season with salt and pepper, add the sliced ​​gherkins and let everything simmer for another 10 minutes. Serve with a little cream.