Potato Sausage Goulash Vienna Style

Ingredients

• 2 onions
• 2 Garlic cloves
• 2 tbsp olive oil
• 500 ml meat broth
• 600 g mostly firm potatoes
• 0.5 tsp ground caraway
• 1 bay leaf
• 1 tbsp sweet paprika powder
• 1 tbsp hot paprika powder
• Salt
• Pepper (freshly ground)
• 500 g mixed sausages (e.g., Cabanossi, Debreziner, Vienna, Vienna dry)
• 1 tbsp freshly chopped marjoram
• Lemon juice
• 4 tbsp Sour cream
• marjoram

Instructions

1. 1.

   Peel and finely dice the onions and garlic. Peel and roughly cube the potatoes. Sauté onion and garlic cubes in hot oil until translucent. Deglaze with broth, add potatoes, and season with caraway, bay leaf, paprika powders, salt, and pepper. Let the goulash simmer gently for about 15 minutes until the potatoes are cooked.

2. 2.

   Meanwhile cut the sausages into pieces or slices and add them to the goulash with marjoram. Keep it hot for another 5-10 minutes until the potatoes begin to soften slightly and thicken the sauce.

3. 3.

   Remove the bay leaf and season with lemon juice, salt, and pepper.

4. 4.

   Serve garnished with a dollop of sour cream and a sprig of marjoram.