The best potato goulash

Ingredients for 4 servings:

• 3 pairs of sausages (Debreziner)
• 700 g potatoes, waxy
• 3 red bell peppers
• 1 tbsp butter
• 2 bay leaves
• 1 tbsp tomato paste
• 1 cube of stock
• 1 tbsp lemon zest, grated
• 2 tbsp balsamic vinegar
• 2 garlic cloves
• 1 tsp caraway seeds
• 1 liter of water

Instructions

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

Modernized Hungarian-Austrian potato goulash with a fresh touch

Cut the peeled potatoes and bell peppers into large pieces. Finely chop the onion and sauté in the butter until translucent. Add the potatoes, bell peppers, and tomato paste, pour in 1 liter of water (to cover). Crumble in the stock cube, season with salt, and simmer with the bay leaves for 15 minutes. Then scoop half of the potatoes and bell peppers out of the water and puree the rest with a hand blender. Be careful not to blend the bay leaves! Dry roast the caraway seeds and return them to the pureed base along with the finely chopped sausages and the bell pepper and potato pieces. Simmer for 10 minutes. Season with balsamic vinegar, salt, and pepper, and finally stir in the lemon zest and crushed garlic. Let stand for 2 minutes and serve with bread rolls.