Potato Goulash with Leek and Frankfurter

For the potato goulash with leeks and frankfurters, wash the leeks, cut in half lengthwise and cut into fine strips.

Cut the onions into small cubes. Peel the potatoes and cut into cubes of about 1 cm. Finely chop garlic.

Heat oil in a pot and fry onion and leek in it. Add potato and garlic and fry briefly. Add tomato paste and paprika powder and fry again briefly. Pour in the soup.

Add bay leaf, season to taste and add sliced frankfurters. Thicken with flour if desired. Simmer gently for a good 10 minutes until the potatoes are cooked.

Remove the bay leaf and serve the potato goulash with leeks and frankfurters.

Preparation Tip:

The potato goulash with leeks and frankfurters goes well with noodles or bread rolls. Possibly stir in a spoonful of sour cream or a finely chopped pickle at the end.

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