Hearty and simple - the potato goulash. | Photo: Daniela Kern
1 pack of Philadelphia peppers (approx. 200 grams)
200 grams of Frankfurter Würstl (Wiener Würstl)
Water, paprika, salt, vinegar, pepper and oil
Cut the onion and potatoes into small cubes. Also dice the sausages.
Fry the onion, add the potatoes and pour half a cup of water. Salt well.
Put the lid on and let the potatoes cook for ten minutes. Then add the sausages and season with paprika and pepper. Pour in a large dash of vinegar.
Whoever has them at hand: Pickles taste really good in potato goulash, just dice three to four pieces.
Let it cook again. If necessary, add a little more water. When the potatoes are tender, fold in the Philadelphia.
If Philadelphia is too hearty for you, you can simply add a little tomato paste to get a creamy sauce .