Austrian-Style Potato Goulash

Peel 800 g potatoes and cut into large cubes, finely chop the onion, and mince 2 garlic cloves.

Heat 2 tbsp oil in a wide pot and sauté the onion over medium heat for 8–10 minutes until golden.

Remove the pot from the heat, stir in 2 tbsp sweet paprika, mix quickly, then immediately add 1 tbsp vinegar so the paprika doesn't turn bitter. Stir in 1 tbsp tomato paste.

Pour in 700 ml hot stock, add the potatoes, 1 tsp caraway seeds, 1 tsp dried marjoram, the garlic and 2 bay leaves. Season with salt and pepper to taste; the liquid should almost cover the potatoes.

Bring to a boil, cover and simmer over low heat for 25–30 minutes, stirring gently from time to time, until the potatoes are tender and the sauce has thickened from their starch.

Slice 250 g smoked sausage into rounds, add to the goulash 10 minutes before it's done, and heat through without boiling hard. Remove the bay leaves.

Let the goulash rest covered for 5 minutes and serve hot.