4 onions sauté in a stockpot with 60 ml Titone Olive Oil until golden-brown. Take the pot off the heat, add 3 tbsp. sweet paprika powder and 1 tsp. tomatopaste stirring well. Add 3 tbsp. Red Pepper Vinegar to the mixture. Blend 6 garlic cloves finely minced, with 1 tsp caraway seeds and 1 tsp. marjoram and add everything to the pot. Pour 1 l beef stock plus 500 ml water into the pot, simmer for 45 minutes and then blend with a hand mixer.
10 potatoes wash, peel, cut into medium-sized cubes, add to the liquid and simmer for another 25 minutes.
300 g smoked sausage slice, fry in a pan until crispy, add to the goulash and simmer for another 10 minutes. Season the goulash with
salt and paprika powder, hot and serve with Wild Garlic Gherkins
serves 4
