Styrian Style Potato Goulash

For the Styrian style potato goulash, fry finely chopped onions in hot lard until golden brown. Stir in some paradeisermark, reduce heat, add paprika powder and stir in lukewarm fat for 1-2 minutes.

Pour in warm soup or water. Increase heat again, season carefully with salt, pepper, cumin, marjoram, bay leaf, garlic and some hot pepper or chili pepper.

Cook vigorously, uncovered, for about 30 minutes. Now reduce heat and let the juice simmer very slowly for about 2 hours on low heat, so that the bitter and flatulent substances boil away.

If necessary, add a little cold water in between and degrease. As soon as the goulash juice has reached a pleasant taste, add the coarsely chopped potatoes.

After about 15 minutes, mix in the coarsely diced Braunschweiger and cook slowly until the potatoes are soft.

If necessary, finally stir some sour cream and flour until smooth and bind the Styrian-style potato goulash with it.

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