Potato goulash

Name: Potato goulash
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 kg Potatoes; 20 g clarified butter; 4 knacker sausages (approx. 85 g each); 1 can(s) (425 ml; 285 g) Vegetable corn; 1 collar (approx. 175 g) Spring onions; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp crushed, dried chillies; 200 ml Vegetable broth (instant); 1 can(s) (850 ml, 500 g by weight) Tomatoes; 7-10 Tbsp dried marjoram; 7-10 Tbsp Marjoram

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 kg Potatoes
20 g clarified butter
4 knacker sausages (approx. 85 g each)
1 can(s) (425 ml; 285 g) Vegetable corn
1 collar (approx. 175 g) Spring onions
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp crushed, dried chillies
200 ml Vegetable broth (instant)
1 can(s) (850 ml, 500 g by weight) Tomatoes
7-10 Tbsp dried marjoram
7-10 Tbsp Marjoram

Directions

1
Peel, wash and quarter the potatoes. Heat the lard in a saucepan and fry the potatoes for 6-8 minutes over medium heat, turning occasionally. Cut the sausages into slices. Add to the potatoes and fry briefly. Drain the corn. Clean, wash and chop the spring onions. Add to the potatoes together with the corn and fry briefly.
2
Season with salt, pepper and chili. Deglaze with broth and bring to the boil. Chop the tomatoes with a long knife while they are still in the tin. Add to the stock, stir in and let it boil at medium heat for about 10 minutes. Season with marjoram and season again with salt and pepper. Arrange in bowls and serve garnished with marjoram as desired