Creamy Potato Goulash (Erdäpfelgulasch)

Step 1: Peel, wash and cut the potatoes into 3/4 inch cubes.

Step 2: Cut the onions in half lengthwise, and then finely slice them (half-rings).

Step 3: Heat 2 tablespoons oil in a large non-stick pot. Add the onions and cook over high heat for 5 minutes. Stir constantly. After 5 minutes reduce heat to medium and cook onions, stirring often, for about 15 minutes, or until soft and golden to light-brown in color. Don't brown them too much as they will taste bitter.

Step 4: Add garlic for the last 2 minutes (directly grate/press it into the pot).

Step 5: Prepare a pot with 8 cups of hot water, you will gradually add later.

Step 6: When the onions are golden, add both types of paprika. There should be enough oil in the pot, so the paprika won't burn. Stir for 10 seconds and deglaze with vinegar.

Step 7: Immediately add tomato paste, marjoram, caraway and coriander. Stir for a few seconds, then gradually add 1 cup of water while stirring. Allow the liquid to reduce, then add another cup of hot water. Boil it down to a creamy consistency.

Step 8: Remove pot from the heat and let it cool down slightly. Puree in a blender or food processor, or very carefully with a hand-held blender. Put the onion-sauce back into the pot. (You can skip this step if you like it a little chunkier).

Step 9: Add sugar, salt, pepper, bay leaves, and 1 crumbled bouillon cube.

Step 10: With a ladle add all but about 1 cup of the hot water to the goulash (depending on your pot and heat, you will need the last cup). Stir each time after adding water.

Step 11: Add the potato cubes and cook for 1/2 hour, without lid.

Step 12: Meanwhile slice sausages (about 1/4 inch thick) and add. Cook another 30 minutes, until the potatoes are just done.

Step 13: Fish out 15 to 20 potatoes, put them into a small bowl and thoroughly mash them with a fork. Add a ladle of the goulash sauce to the mashed potatoes, stir and, if needed, mash again so you will get a smooth paste.

Step 14: Pour the mashed potato sauce back into the pot and cook for a couple more minutes. The sauce should thicken with this trick. If you let it cool (i.e. overnight) and heat the goulash again, its consistency will be thicker.

Step 15: Serve with dark bread, bread rolls or some slices of baguette.

Step 16: *Note: If you don't have a mortar, you can use a spice grinder or coffee grinder. Traditionally, whole caraway seeds are added, so leave them whole if you prefer.

Step 17: Coriander seeds should be ground, however*