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Potato goulash Austrian Art

Category:	Soups
Difficulty/Costs:	medium / moderate
Number of people:	12
Ingredients:	1.5 kg potatoes, Predominantly waxy 6 tomatoes 3 tsp hot mustard 6 onions 3 l broth 3 tablespoons finely chopped parsley 3 slices of bread without crust 3 tsp chopped cumin 3 tablespoons vinegar 3 eggs 3 tsp mild paprika 900g minced 6 tablespoons bacon 3 finely chopped shallots 3 bay leaves lard for frying oil Pepper salt

Preparation:

Peel and cut the potatoes into large cubes and the onions into slices. Heat up some oil, then add the bacon and onions and fry until they are golden brown.

Add the potatoes and fill it up with the both. Add cumin, paprika and bay leaves into the pot and cook for about 20 minutes until soft.

In the meantime, skin the tomatoes, remove the seeds and cut them into cubes. Add vinegar and the tomatoes to the boiling potatoes and season with salt and pepper.

The potato goulash goes well with meatballs. Heat up some butter and sauté the shallots. Add the parsley and let it cool down.

In another bowl crush the bread without its crust, add mustard, eggs, shallots, minced meat and knead well. Season with salt and pepper, then form little balls with your hands. Fry the meatballs in a little oil, then serve with the potato goulash.