potato goulash

Ingredients for 2 servings:

• 600 g potatoes
• 1 onion(s)
• 50 g bacon, streaky
• 2 tbsp oil
• 1 tsp tomato paste
• salt and pepper
• marjoram
• ¼ liter broth
• ½ bell pepper(s), green
• 100 g cream
• 4 Vienna sausages
• 1 tbsp parsley
• Paprika powder
• Caraway, ground

Instructions

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

Peel the potatoes and cut into small cubes. Peel and dice the onion. Cut the streaky bacon into small cubes. Heat the corn oil in a pan and fry the bacon cubes. Add the diced potatoes and onions and fry over medium heat. Add the tomato paste and fry briefly. Season with freshly ground pepper, salt, paprika, marjoram, and a pinch of ground caraway, then add the broth. Place a lid on the pot and cook the potato goulash over low heat. Halve the green bell peppers, remove the white seeds and skins, and roughly dice. After 10 minutes, mix the bell peppers with the potatoes and continue cooking for about 10 minutes. Add the cream and stir in gently. Check that the potatoes are cooked through to prevent them from overcooking and falling apart. Slice the Vienna sausages and heat them briefly in the potato goulash. Sprinkle finely chopped parsley over the potato goulash before serving.