A Top-Class Way to Use Leftovers: Stir fried Tyrolean Ham Dumpling pan with eggs
Ingredients for 4
1 kg potatoes, waxy
2 cloves garlic
2 onions
1-2 red peppers
8 pickled gherkins
1 tbsp lard
75 g HANDL TYROL Ham Cubes
1 tsp tomato puree
2 tbsp paprika powder (sweet)
1 tbsp wine vinegar (diluted 1:3 with water)
1 tsp ground caraway seeds
1 tbsp dried marjoram
1 bay leaf
4 HANDL TYROL Tiroler Kaminwurzerl
500 ml beef stock
As well as
Fresh chives
1 cup of sour cream
½ teaspoon ground caraway seeds
1 clove of garlic
For extra spice in the potato goulash - Tiroler Kaminwurzerl
Method
Level of difficulty:
Beginner
- Finely chop the onion and garlic. Finely dice the peppers. Peel and quarter the potatoes. Cut the chimney sausage into pieces. Finely dice the gherkins.
- Heat 1 tbsp of lard or oil in a large pan and fry the onion, garlic and diced bacon. Add the diced bell pepper and fry briefly. Stir in the tomato purée and fry briefly.
- Add the paprika powder, caraway seeds and marjoram, mix well and deglaze with diluted vinegar.
- Add the beef stock. Now add the potatoes to the pot. Add a bay leaf, season well with salt and pepper and simmer for approx. 20 minutes until the potatoes are soft.
- Stir in the smoked sausage and simmer briefly.
Chive sour cream
- Cut the chives into fine rolls. Season the sour cream with salt, garlic and caraway and stir in the chives.
Serve the potato goulash in a deep plate with a dollop of chive sour cream and the diced pickled gherkins.
Perfect for a meal with the whole family!