Potato goulash with Leberkäse

Ingredients for 4 servings:

• 500 g potatoes
• 1 m.-sized onion(s)
• 500 g Leberkäse
• 1 liter of broth
• 1 cup crème fraîche
• salt and pepper
• Paprika powder
• Caraway seeds
• 1 tbsp clarified butter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Peel the potatoes and cut into even cubes, about 1 cm long. Finely dice the onion. Sauté the onion in clarified butter until golden brown, then add the diced potatoes and sauté; season with salt, pepper, paprika, and caraway seeds, and pour in the broth. Cook the potatoes over medium heat until tender. In the meantime, cut the Leberkäse into cubes, roughly the same size as the diced potatoes. Once the potatoes are tender, stir in the crème fraîche and the Leberkäse cubes, and let stand for just a few minutes to warm the Leberkäse. Caraway really belongs in this dish. However, it can easily be replaced with ground caraway seeds for those who don’t like whole caraway seeds. If you like, you can also sauté finely chopped garlic with the onion, but it’s still a good idea if you don’t have it.