Lately, I've become somewhat addicted to potato goulash. I've loved the dish for a long time (had it a lot when I was a child), but my own attempts at cooking it never totally satisfied me. Then I had a look at the Plachutta/Wagner cookbook, and it prompted me to change three things about my recipe. The result turned out to be perfectly delicious.
Here is the recipe:
- 750g floury potatoes
- 250g lightly smoked, dried sausage (Wiesbauer Bergsteiger or similar)
- 1 large onion, chopped
- 300ml beef stock (or water + ½ beef stock cube)
- 20g sweet paprika powder
- 2 tbsp oil (rapeseed or a mild olive oil work best)
- 3-5 tbsp white wine vinegar
- 1 clove garlic, crushed
- 1 tbsp caraway seeds
- 2 tsp marjoram
- crushed black pepper
- optional: 1/4 tsp hot chili powder
Peel the potatoes and cut into quarters (or smaller, if potatoes are very big).
Heat the oil, then fry the onions over moderate heat until golden.
Reduce heat to minimum, then add paprika and mix thoroughly for a few seconds.
Add vinegar, mix for a few seconds more.
Add beef stock, stir well.
Add crushed garlic, potatoes, and all herbs and spices.
Cover pot, bring to boil, then reduce heat and let simmer over moderate heat for about 20 minutes, stirring occasionally.
While the potatoes are simmering, cut the sausage into bite-sized cubes.
When potatoes are done, remove pot from heat and add the cut sausage.
Stir carefully to make sure potatoes don't break, let rest for about 5 minutes, then serve.