Potato Goulash

For the potato goulash, finely dice the bacon. Peel and finely chop the onion. Fry bacon in hot oil until translucent. Add onion and fry both until light yellow.

Remove from heat, dust with paprika powder and stir in vinegar, salt, pepper, marjoram and caraway seeds.

Add a little water and bring to a boil. Wash, peel and dice the potatoes (2 cm), add them to the paprika sauce and cook until half soft.

Cut pickled gherkins into slices and dice extra sausage. Add both to the potato goulash and cook until done.

Preparation Tip:

If you like it hearty, take debreziner for the Erdäpfelgulasch instead of the extra sausage.

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