Potato and Mushroom Goulash

For the potato and mushroom goulash, peel the potatoes and cut into 1 cm cubes.

Finely chop the onion and sweat in hot oil until golden brown. Add about 1 tablespoon butter and mix in the potato cubes.

Stir in tomato paste as well as paprika powder and sweat everything well.

Add enough water to just cover the potatoes. Season with salt, pepper, marjoram and caraway seeds. Squeeze in the garlic, cover the potatoes and simmer for 8-10 minutes until soft. If too much liquid evaporates during this time, add a little more water if necessary.

Meanwhile, cut the mushrooms into bite-sized pieces and sauté in a little butter. Mix into the potato goulash and arrange in warmed plates.

Sprinkle the potato and mushroom goulash with fresh herbs.

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