Potato Goulash À La Sacher

For the potato goulash á la Sacher peel potatoes and cut into bite-sized cubes. Finely chop onions and slowly sauté in clarified butter over low heat.

Briefly remove from heat, stir in paprika powder and deglaze with vinegar. Pour in hot beef broth and add potatoes (potatoes should be just covered). Season with caraway seeds, marjoram and crushed garlic. Simmer until potatoes are soft and juices are nice and creamy.

Slice the sausages and add. Simmer for a few more minutes. If the juice is too thin, thicken with cornstarch or flour (mix with water or sour cream).

Season to taste with salt and pepper. If possible, do not serve Erdäpfelgulasch á la Sacher immediately, but let it cool down and serve it warmed up the next day.

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