Viennese Style Potato Goulash

First peel the potatoes and cut them into small pieces. Also peel the onion and chop finely. Peel the garlic and press it through a garlic press.

Melt the butter in a pan and fry the onion in it. Sprinkle with paprika powder, fry briefly, deglaze with vinegar and pour in the soup.

Add the potatoes and season with garlic, caraway and marjoram. Season to taste with salt and pepper.

Now let the potato goulash simmer on low heat until the potatoes are nice and soft and the juice is creamy.

Before serving, stir in the sour cream and sprinkle with finely chopped parsley.

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