Potato and carrot goulash with Cabanossi

Ingredients for 2 servings:

• 400 g potatoes, waxy or semi-waxy
• 200 g carrot(s)
• 200 g onion(s)
• 200 g Cabanossi
• 300 ml meat broth
• 100 ml cream
• 1 tsp marjoram
• ½ tsp caraway powder
• ½ tsp Pul Biber
• 1 tbsp, heaped tomato paste
• 1 tbsp lemon juice
• 1 clove(s) garlic
• 2 tbsp sunflower seeds
• Salt and pepper, freshly ground
• some cornstarch to thicken

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

very spicy

Peel the potatoes, carrots, and onions and cut into larger cubes. Finely chop the garlic. Halve the Cabanossi lengthwise and cut into pieces about 1 cm wide. Roast the sunflower seeds in a pan without fat until they begin to brown. Set aside. In a wider pot, fry the diced onions in a little oil until they begin to brown. Then add the Cabanossi pieces and fry. Add the tomato paste and continue to sauté. Deglaze with the meat broth and add the potatoes and carrots. Stir in the caraway seeds, marjoram, garlic, Pul Biber, lemon juice, and cream. Simmer everything for about 20 minutes until soft. Season with salt and freshly ground pepper, if desired. Then thicken with a little cornstarch, arrange on a plate, and sprinkle with the sunflower seeds.