Preparation
- Render the bacon in the pot in the fat, add the onions and sweat until translucent, then fry the garlic briefly with them.
- Stir in the paprika only very briefly so it does not turn bitter, and immediately deglaze with the stock.
- Stir in the potatoes and diced pepper, add the caraway, marjoram, bay leaf, salt and pepper and simmer, covered, over low heat for about 25 minutes, until the potatoes are cooked but still firm to the bite. Stir occasionally.
- Whisk the soured cream with the flour until smooth, stir in a ladle of the hot cooking liquid and add the mixture to the goulash. Bring briefly to the boil until it thickens and stir in the tomato purée.
- Slice the sausages, fold them in and warm them through briefly. Remove the bay leaf, season generously with salt and pepper and serve hot.
Drink with it
Pale lager · excellent match
Helles or Märzen, cool
The malt body carries the sweet paprika spice, and the moderate bitterness and carbonation cut through the bacon and soured cream.
Pils or Helles: What's the Difference?Dark beer · good match
Dark lager
The light roasted notes pick up the onion, bacon and caraway without overwhelming the dish.
Which beer goes with food? More than just pils with barbecueRed wine · good match
Zweigelt, young and fruity
Soft tannins and dark cherry fruit accompany the paprika spice, and the lively acidity keeps the stew fresh.
Which wine pairs with food? A simple approach to choosingWhite wine · good match
Grüner Veltliner, full-bodied
Peppery spice and acidity go with the caraway and marjoram and lighten the creamy soured cream.