I offer you a recipe for fast, delicious potato goulash. The history of this dish began in Hungary. Goulash was a traditional food of Hungarian shepherds and was cooked in cauldrons over a fire. But, as often happens, this dish fell in love with the Austrian chefs, who arranged it for themselves. And now, in winter, in restaurants and homes in Austria, cooks and Housewives prepare this wonderful, satisfying dish. So I want to share with you this simple, delicious recipe.
Peel the potatoes and cut them into slices.
Peel and dice the onion.
In a saucepan, heat the vegetable oil, add the onion, and fry until Golden.
Add the potatoes to the onion, pour out the tomato paste, add the sweet paprika, mix everything well, leave on a low heat and put out for a couple of minutes.
Then pour in the hot broth.
Add salt and pepper and marjoram.
Cover the goulash and cook over a low heat for 20 minutes.
Add the sausages 5 minutes before the end of cooking.At the end, sprinkle with herbs.