Great-grandmother's 'Fake Goulash'

Ingredients for 3 servings:

• 500 g potatoes
• 250 g onion(s), finely chopped
• 1 garlic clove(s), finely chopped
• 2 tbsp clarified butter
• 1 tbsp tomato paste
• 1 tsp, leveled caraway seeds, slightly crushed in a mortar
• 400 ml broth
• 1 ½ tbsp paprika powder, sweet
• salt and pepper
• 1 tbsp sour cream
• 1 tbsp thyme or parsley
• 150 g pasta

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

Meatless – from the post-war period

Wash the potatoes and cook with their skins on. Let them cool, peel them, and slice them. Heat the lard in a saucepan. Lightly brown the onions and garlic. Stir in the tomato paste and caraway seeds. Gradually add the broth. Season with paprika, salt, and pepper, then simmer uncovered in a saucepan over moderate heat for 20 minutes. Meanwhile, cook the pasta. Add the sour cream and herbs to the sauce, season to taste, and mix well. Add the sliced ​​potatoes and cooked pasta to the sauce and heat until hot.