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🍽️ Viennese Potato and Sausage Goulash

691 kcal · 30 min · 4 servings

Ingredients

• 2 onions
• 2 garlic cloves
• 2 tbsp olive oil
• 500 ml meat broth
• 600 g mostly waxy potatoes
• 0.5 tsp ground caraway
• 1 bay leaf
• 1 tbsp paprika powder (sweet)
• 1 tbsp paprika powder (hot)
• salt
• pepper (from the mill)
• 500 g mixed sausages (e.g. Cabanossi, Debrecener, Vienna sausages, Vienna dried sausage)
• 1 tbsp freshly chopped marjoram
• lemon juice
• 4 tbsp sour cream
• marjoram

Instructions

1. 1. Peel the onions and garlic. Dice both ingredients very finely.
2. 2. Peel the potatoes. Cut them into coarse cubes.
3. 3. Heat oil in a pot. Sauté the onion and garlic cubes until translucent.
4. 4. Deglaze the mixture with the broth.
5. 5. Add the potato cubes to the pot.
6. 6. Season with cumin, a bay leaf, paprika powder, salt, and pepper.
7. 7. Let the goulash simmer gently for about 15 minutes until the potatoes are cooked.
8. 8. Meanwhile, cut the sausages into pieces or slices.
9. 9. Add the sausage pieces and marjoram to the goulash.
10. 10. Let the dish heat through for another 5 to 10 minutes.
11. 11. The potatoes should break down slightly to thicken the sauce.
12. 12. Remove the bay leaf from the pot.
13. 13. Taste the goulash and adjust seasoning with lemon juice, salt, and pepper.
14. 14. Serve the goulash with a dollop of sour cream.
15. 15. Garnish the dish with fresh marjoram leaves.

Nutrition per serving

• kcal: 691
• Protein: 29 g · Fett/Fat: 52 g · Carbs: 27 g