Frankfurter and potato goulash with paprika

Tip: tap a step to mark it as done.

1. Sauté the onions

   8 min

   Finely chop the onions and sauté them in the lard until golden. Remove from the heat, stir in the paprika, tomato paste, and caraway seeds, and immediately pour in the water.

2. Cook the potatoes

   20 min

   Peel and dice the potatoes, then add them to the pot along with the salt. Cover and simmer for 20 minutes, until tender and beginning to break down.

3. Add the frankfurters

   5 min

   Slice the frankfurters into rounds and add them to the goulash with the crushed garlic and marjoram. Simmer for 5 minutes.

4. Serve

   Serve the goulash with bread. A dill pickle goes well alongside it.

Tip: For a thicker goulash, use a wooden spoon to mash a few potato cubes directly in the pot at the end.

This recipe was translated from the Slovak original: Párkový guláš so zemiakmi a paprikou