potato goulash

Ingredients for 6 servings:

• 1.2 kg potato(s), waxy
• 3 onions, roughly diced
• 3 bell peppers, green, red and yellow
• 2 pieces of sausage (coarse farmer’s sausages or kabanossi)
• 3 tbsp tomato paste
• 1 tbsp paprika powder, sweet
• 1 tbsp paprika powder, rose hot
• 1 tbsp marjoram
• 1 tsp caraway seeds
• 750 ml meat broth, from cubes
• Vinegar
• Sugar
• pepper
• chili
• Flour
• 6 slices of bacon (belly bacon)
• 1 cup sour cream

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Slice the sausages and fry in a little oil. Set the sausage slices aside and fry the diced bacon in the fat. Add the onions and sauté until translucent. Stir in the tomato paste. Sprinkle with paprika powder, caraway seeds, marjoram, pepper, and chili, and stir everything through. Add the potatoes, diced into bite-sized pieces, and top up with the hot stock. Simmer until the potatoes are almost tender. Then add the diced bell peppers and the sausage slices and simmer until al dente. Season to taste with a dash of vinegar and a pinch of sugar. If desired, thicken the sauce with a little more flour dissolved in water to make it creamy, and finally stir in the cup of sour cream.