Potato Goulash

For the potato goulash, peel onions, chop finely. Peel and quarter the potatoes. Heat the butter, fry the onions until golden brown, add the paprika powder, stir and immediately deglaze with the vinegar.

Pour in the soup. Add caraway seeds, crushed garlic, marjoram and potatoes. Then salt the potato goulash Viennese style and cook until soft, stirring several times, until the juice becomes creamy due to the potato starch.

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