Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Potato goulash with sausages
Hearty, spicy and simply delicious – this potato goulash with sausage combines creamy potatoes, aromatic spices and hearty sausages to create a real feel-good dish!
Cooking time: 40 minutes
Ingredients
| Ingredients (4 servings) | ||
|---|---|---|
| 1 | kg | Potatoes |
| 350 | g | Onions |
| 3 | tablespoon(s) | Clarified butter |
| 2 | teaspoon(s) | Caraway seeds |
| 2 | tablespoon(s) | Paprika powder, sweet |
| 2 | tablespoon(s) | Paprika powder, hot |
| 250 | ml | Wine |
| 2 | tablespoon(s) | Marjoram, dried |
| 1 | pinch | Pepper |
| 1 | teaspoon(s) | Salt |
| 1 | l | Vegetable stock |
| 2 | tablespoon(s) | Cream or sour cream |
Preparation
- Peel and dice the potatoes, then preferably leave them to soak in cold water.
- Chop the onions and fry them in the clarified butter at a low temperature until golden brown, then add the caraway seeds.
- When the onions have turned mushy, add the paprika powder (hot and sweet) and fry briefly. Then add the potatoes, wine, marjoram, salt, pepper and vegetable stock. Mix in a little cream or sour cream and simmer until the potatoes are al dente.
- Optional: cut the sausages into bite-sized pieces, add to the goulash and serve.
Wine tip
Yellow-green with a silver sheen. Subtle aromas of honeydew melon, some cardamom, a hint of candied orange peel, some meadow herbs. Juicy, a balanced acidity, some caramel, mango...
Weinviertel, Austria
Falstaff "Viennese cuisine"
40 top chefs present their best original recipes
Falstaff Verlags GmbH, 2024
39,90 Euro
