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Ingredients (2 servings)
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500 g Erdäpfel
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1 Packung Burenwurst
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1 Stk. Zwiebel
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500 ml Gemüsebrühe
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Öl, Paprikapulver, Kümmel, Majoran, Salz, Pfeffer
Preparation
- Peel and finely dice the onion. Peel the potatoes and cut them into bite-sized pieces. Cut the Burenwurst into thick pieces.
- Heat oil in a pot and sauté the onion until translucent. Briefly remove the pot from the heat, stir in the paprika powder, and immediately deglaze with the vegetable broth.
- Add the potato pieces, a little caraway, and marjoram to the broth. Bring to a boil and simmer over medium heat for about 15 minutes.
- Add the sausage pieces to the goulash and simmer gently for another 10 minutes until the potatoes are soft.
- Season the potato goulash with salt and pepper to taste and serve hot.
