METHOD
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saute the vegetables
Place a pot with olive oil over medium heat. Clean all the vegetables (onion, carrot, bell pepper, celery, and garlic) and dice them. Add to a pot and sauté for 6 - 8 minutes or until it softens.
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cook the potatoes
Add tomato paste and spices (oregano, marjoram, paprika powder) to the vegetables. Stir and cook for 2 - 3 minutes. Peel the potatoes and cut them into 2 cm (1-inch) pieces. Add to a pot and stir to combine. Pour in the water or vegetable stock. Add the bay leaf, salt, and pepper. Cover with a lid and cook for 25 - 30 minutes or until the potato is soft and cooked. Season to taste with salt and pepper, if needed. Before serving, discard the bay leaf.
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pan-fry the sausages
Cut the sausages into slices. Add a teaspoon of olive oil to a pan and place over medium heat. Add the sausages and pan-fry them on both sides for approximately 3 - 4 minutes.
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serve
Before serving, discard the bay leaf. Stir the sausages into the Potato goulash. Divide between six plates, sprinkle with chopped parsley, and serve.