Potato and Egg Mushroom Goulash

For the potato and mushroom goulash, finely chop the onions and fry them in a pot with a little butter (or oil).

Deglaze with vinegar and add the soup, garlic powder, marjoram, if desired some chili, finely chopped pointed bell pepper and the paprika powder and stir.

Peel the potatoes and cut them into small cubes – choose the size of the cubes so that they are covered with the liquid in the pot. Add the potatoes to the soup and season with a little more salt and pepper.

Fry the chanterelles in a pan and then add them to the goulash with the chopped sausages. Let the goulash simmer on low heat until the potatoes can be mashed with a fork and the juice has thickened to your liking.

If you don’t like it so creamy, feel free to add a little more beef broth.

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