potato goulash

Ingredients for 4 servings:

• 800 g potato(s), floury
• 300 g Bockwurst (in Austria Dürre Wurst or Klobassen)
• 250 ml vegetable broth, clear
• 3 onions
• 4 tbsp lard and some oil
• 2 garlic cloves
• 1 tsp vinegar
• 20 g sweet paprika powder
• 1 tbsp marjoram, dried
• 1 tbsp parsley
• salt and pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Viennese potato goulash

Dice the onions and slice the sausage. Peel the potatoes and cut into bite-sized pieces. Heat the fat and fry the onions until golden brown. Add the paprika, stir through, and immediately deglaze with vinegar. Immediately pour in the broth. Wash and chop the parsley and press the garlic. Add the potatoes, garlic, and marjoram to the broth, season with salt and pepper, and cook, stirring frequently, until the potatoes are tender and creamy. Fry the sausage slices in a little oil, pat dry with kitchen paper, and add to the potatoes. Bring the dish to a boil briefly and season with salt and pepper. Serve sprinkled with parsley. Side dish: white bread.