Potato frankfurt goulash

Potato frankfurt goulash

By
From
Encyclopedia of Food and Cookery
Serves
4

This European-style main course is easy. Serve with buttered cabbage, or sauerkraut drained, rinsed and heated with a little salt, pepper, sugar and vinegar. Vary the sausage, using any smoked sausage.

Ingredients

Quantity Ingredient
5 large potatoes
2 onions
2 tablespoons olive oil
125g streaky bacon or speck, diced
1 teaspoon paprika
1/4 teaspoon caraway seeds, (optional)
375ml chicken stock or water
freshly ground black pepper
4 plump continental frankfurts
salt

Method

  1. Peel the potatoes and cut into large chunks. Peel and thinly slice the onions.
  2. Heat the oil in a large saucepan and gently fry the bacon for a few minutes. Add the onions and stir until they start to turn golden. Add potatoes and remaining ingredients except the frankfurts, bring to the boil, then simmer with the lid on for 30 minutes.
  3. Cut frankfurts into diagonal chunks; add to the pot and simmer for another 3–5 minutes or until heated through.
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