Sausage Goulash with Potatoes and Marjoram

Peel the onion and finely chop it. Peel the garlic and either press it or finely chop. These aromatics form the flavorful base of this sausage goulash.

Peel the potatoes and cut them into larger cubes. Slice the sausage into half-moons or thick rounds.

Prepare your measured spices and tomato paste so everything is ready at hand during cooking.

Heat lard in a pot and gently fry the onions over medium heat until golden and caramelized, about 8-10 minutes. Stir regularly to prevent burning.

Add garlic and sauté for about 30 seconds until fragrant. Remove the pot from the heat and stir in sweet paprika, just briefly, so it doesn't turn bitter.

Return the pot to low heat. Add tomato paste, whole caraway seeds, and half of the marjoram. Sauté everything together for about a minute, until the spices are aromatic and the base comes together.

Stir in the sliced sausage and fry for a few minutes on all sides until fragrant and slightly browned (about 3-4 minutes).

Add the potatoes and mix well with the base. Pour in enough water to mostly cover the potatoes and lightly season with salt.

Cover with a lid and simmer over medium heat for 20-25 minutes, until the potatoes are tender. Stir occasionally and add a little more water if needed.

Season with salt and freshly ground black pepper to taste. Rub the remaining marjoram between your palms and mix in, simmering another 2 minutes.

Serve the sausage goulash hot, ideally with a slice of fresh bread. Each serving should have plenty of potatoes and sausage.

If it thickens while standing, simply loosen with a spoonful of hot water and stir.