Potato goulash with green beans

Ingredients for 6 servings:

• 1 kg potatoes
• 500 g sausage (Braunschweiger, a boiled sausage)
• 2 onions
• 250 g green beans
• 1 ½ liters of broth
• 2 tsp sweet paprika powder
• 1 tsp, heaped marjoram
• Salt and pepper, black, freshly ground
• 1 garlic clove(s)
• some caraway seeds, whole or ground, to taste
• 2 tbsp sour cream
• 1 tbsp, heaped flour

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

easy and quick to prepare

Peel the potatoes and place them in cold water. Cut the Braunschweiger sausage (or Knackwurst, Vienna sausage, etc., depending on your preference) into equal-sized cubes and fry them in a large pot over medium heat without adding any fat. While the sausage is cooking, chop the onion and fry it with the onion. Then drain the potatoes and also cut them into equal-sized pieces. Briefly fry the potatoes, add the spices and finely chopped garlic, and pour in the broth. Season with chili to taste. Bring the potato goulash to a boil and simmer over medium heat. After about 10 minutes of cooking time, add the frozen green beans and continue cooking. After another 10 minutes, check the potatoes and green beans for tenderness. Once the vegetables are tender, mix 1-2 tablespoons of flour with a little water and the sour cream until smooth and thicken the potato goulash to make it creamier. This recipe can be prepared the day before, making it ideal for parties. Then pre-cook the recipe as described above, but without thickening. The next day, simply bring it to a boil, thicken with flour and sour cream, season again, bring to a boil briefly, and you’re done! Serve with bread or rolls.