Sour potato wheels

Ingredients for 2 servings:

• 450 g potatoes
• some sunflower oil or butter
• 1 m.-sized onion(s)
• 2 tbsp tomato paste
• 3 tbsp flour
• some water
• 500 ml beef broth, strong
• some red wine vinegar
• 5 bay leaves
• 4 carnations
• 1 allspice berry
• some salt and pepper, black
• 2 pairs of Vienna sausages (Saitenwürste) or meat sausage

Instructions

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

simple Swabian dish

Boil the potatoes in water, peel, and slice them. Heat a little sunflower oil or butter in a saucepan, peel and chop an onion, and sauté gently over low heat until translucent. Add the tomato paste and fry for a short time. Then add the flour, stirring to make a roux, and slowly stir in a little cold water with a whisk. Add the beef broth, a little red wine vinegar, the bay leaves, the cloves, and the allspice. Simmer gently with the lid on for about 30 minutes. Then add the potato slices to the sauce and simmer uncovered over low heat for about 20 minutes. Meanwhile, slice the sausages. If there is too little liquid, add a little more water. Finally, season to taste with salt, pepper, and more vinegar. It is best to let the vinegar simmer briefly again. Then add the sausages. The dish can be eaten as a stew or with pasta shells. I prefer the latter and remove some potato slices at the end. However, it’s important that they’re cooked with the sauce for flavor and to thicken it.