| Potato
and Frankfurter Goulash |
By
Michelle Kershaw
Ingredients:
(Serves
4)
Oil for cooking
1 large onion, finely chopped
2 cloves garlic, crushed
4 tsp sweet paprika
2 tsp caraway seeds, optional
500 g (1 lb) potatoes, peeled
and diced
200 g (7 oz) frankfurters, cut into
2 cm (3¼ 4 inch) pieces
1 tsp dried marjoram
1 tbsp flour
1 tbsp crème fraiche
Heat the Remoska with a small amount of oil in the pan, stir in the onion and cook until pale golden, add the garlic, paprika and caraway seeds, if using. Stir well, add the potatoes, salt, a good cupful of water, cover and cook until the potatoes are almost cooked.
Add the frankfurters, some black pepper, marjoram and sprinkle with a little of the flour to thicken the gravy, cook for a few minutes. Finally stir in the crème
fraiche.
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