potato goulash

Ingredients for 6 servings:

• 1.2 kg potatoes, mostly waxy
• 650 g meat sausage (Lyoner or ham sausage)
• 1 m.-sized onion(s)
• 1 ¼ liters vegetable stock, fresh, instant or from a jar
• 1 bay leaf
• 200 g pickled gherkins
• some cucumber juice from the jar
• salt and pepper
• Flour or sauce thickener, light

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Silesian recipe from my mom, grandma and great-grandma

Peel the onion, halve it, and cut it into half rings. Halve the Lyoner sausages lengthwise and cut into half slices about 0.5 cm thick. Peel the potatoes, halve it, and cut it into slices about 0.5 cm thick. Heat a deep frying pan over high heat and fry the onion rings in a little oil until translucent. Add the Lyoner sausage slices and fry until light brown. Add the potatoes to the pan and fry briefly. Top up with stock until everything is well covered; add the bay leaf, bring to a boil briefly, and simmer on medium heat with the lid closed until the potatoes are tender. Meanwhile, halve the gherkins lengthwise and slice them. Just before the end of the cooking time, add the gherkins. Season to taste with salt, pepper, and the water from the gherkins for a slightly sour taste. Finally, thicken slightly with flour or a light sauce thickener. Tastes best hot and even better reheated the next day.