Creamy Potato Goulash with Meat Loaf

For the potato goulash, cut the potatoes into cubes. Heat oil and sweat onions, garlic and potato cubes in it.

Add cumin and paprika powder and deglaze with vinegar, pour in vegetable stock or water. Season with salt and pepper and simmer for about 20 minutes over medium heat until the potatoes are cooked through.

5 minutes before the end of cooking, stir in the Liptauer and the Leberkäse. Season again to taste and serve sprinkled with marjoram, if desired.

Preparation Tip:

You can prepare the potato goulash with poultry sausages (frankfurters, debreziner) instead of meat loaf.

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