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Potato goulash


Hearty and simple - the potato goulash. | Photo: Daniela Kern


  • 5 potatoes

  • 1 onion

  • 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

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