A savoury dish to warm you up in cold autumn evenings. A spicy Hungarian potato goulash, served with smoked sausage and served with crusty bready and a dollop of soured cream.
Preparation time: 15 minutes
Cooking time: 15 minutes
- 1 large onion, sliced
- 90 g (3 oz.) bacon fat
- 1-2 tablespoons paprika
- ½ teaspoon chilli powder
- 750 g (1 ½ lb) potatoes, quartered
- ½ teaspoon caraway seeds
- 1 teaspoon salt
- 200g (7oz) smoked sausage, sliced
- sour cream
Slice the onion and fry it in the bacon fat until golden; mix in the paprika and the chilli, stir well.
Add the quartered potatoes and coat well with the fat and spice mixture. Add caraway seeds and salt and add enough water to cover. Simmer covered for 15 minutes or until tender. Add the sliced sausage, heat through and serve with chunks of crusty bread and a dollop of sour cream.
Get ready for a wave of warmth to stir your spirits!