Potato Goulash

For the potato goulash, brush the potatoes and put them in a saucepan, pour 1-2 cm high and cover. Heat on a high flame until a steam pennant is visible, then cook on a low flame for 15-20 minutes.

Peel and chop the onions. Cut the bacon into cubes and render in a hot frying pan and remove, set aside. Sauté the onions in the bacon fat until translucent.

Rinse the cucumber, chop the ends and cut the cucumber into finger-thick pieces, cut in half and add to the drippings. Finally, deglaze with hot beef broth.

Drain the potatoes, steam dry, peel and cut into coarse cubes. Add to the cucumbers and mix.

Boil down the liquid with sauce thickener until creamy. Season with the juice of a lemon or vinegar and sweet and sour spices. Serve the potato goulash sprinkled with bacon cubes and parsley.

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