Potato goulash

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Lately, I've become somewhat addicted to potato goulash. I've loved the dish for a long time (had it a lot when I was a child), but my own attempts at cooking it never totally satisfied me. Then I had a look at the Plachutta/Wagner cookbook [English edition] [German edition] (very much recommended if you want to dive into Austrian cuisine!), and it prompted me to change three things about my recipe. The result turned out to be perfectly delicious.

In case you were wondering: yes, the picture accurately represents the actual colour of the meal.

Here is the recipe:

750g floury potatoes (mehlige Kartoffeln)
250g lightly smoked, dried sausage (like Wiesbauer Bergsteiger)
200g onions, chopped
300ml beef stock (or water + 1/2 beef stock cube)
20g sweet paprika
2 tbsp oil (rapeseed or a mild olive oil work best)
2 tbsp white wine vinegar
1 clove garlic, crushed
1 tsp caraway seeds
1 tsp marjoram
salt
crushed black pepper
optional: 1/4 tsp hot chili powder

Peel the potatoes and cut into quarters (or smaller, if potatoes are very big).
Heat the oil, then fry the onions over moderate heat until golden.
Reduce heat to minimum, then add paprika and mix thoroughly for a few seconds.
Add vinegar, mix for a few seconds more.
Add beef stock, stir well.
Add crushed garlic, potatoes, and all herbs and spices.
Cover pot, bring to boil, then let simmer over moderate heat for about 20 minutes, stirring occasionally.
Cut smoked sausage into bite-sized cubes.
When potatoes are done, remove pot from heat and add the cut sausage.
Stir carefully to make sure potatoes don't break, let rest for about 5 minutes, then serve.

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