Venison with rowan berries and chestnut pears
Foto: Willfried Gredler-Oxenbauer
Peel onions, chop finely. Peel and quarter potatoes. Heat the butter, fry the onions golden brown, add sweet paprika, mix and immediately douse with the vinegar. Pour in the soup. Add caraway seed, the pressed garlic and marjoram and the potatoes, salt and cook while stirring regularly until the potato starch makes the juice creamy.
The sauce tastes better, if you add 1-2 tbsp. sour cream. You can also fry 100g bacon (cut into small cubes) until translucent as a first step, fry the onions in the same fat and then continue as described above - this make the potato goulash even more hearty.
Cut Frankfurter sausages, Düerre sausages or spicy Debreziner are also often served in the potato goulash - they should be cooked with the other ingredients for 5-8 minutes.