Sausage Goulash

For the sausage goulash, finely dice the onions. Heat clarified butter in a saucepan and very slowly sauté the onions until translucent. Reduce the heat to the minimum so that the onions are sweated as slowly as possible (at least 15 minutes, but the longer the better!), but remain nice and light.

Meanwhile, cut the potatoes into small cubes, and the sausages into slices. Sprinkle paprika powder over the glazed onions, stir in tomato paste and quickly deglaze with a dash of vinegar. Pour beef broth into the sausage goulash. Add potatoes and season each with a good pinch of salt, pepper, caraway and marjoram.

Cook potatoes for about 15-20 minutes until soft, stirring repeatedly. If necessary, add a little more soup. About 10 minutes before the end of cooking, add the sausages. At the end, the juice should have become nice and creamy. If the sausage goulash is still too liquid, let it boil down a bit or thicken it with some cornstarch.

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