Czech Frankfurter & Potato Goulash with Bread Dumpling Toasts
- 1 box of bread dumplings
- 1 stick of butter
- 1 packgae of good quality hot dogs (6 to 8 links)
- 4 medium sized russet potatoes
- 1 medium yellow onion
- 1 tablespoon of tomato paste
- 1/4 cup heavy cream
- chicken or beef bouillion and about 8 cups of water or 8 cups of chicken or beef broth
- Paprika, I used 1 Tablespoon of sweet and 1 Tablespoon of Smoked spicy, you should adjust this to your taste preference
- Salt, Pepper, Garlic Powder or Onion Powder
- Marjoram or Oregano to taste (this is a strong spice so season and adjust)
- In a deep sided skillet or soup pot add 3 tablespoons of butter and then finely dice your onions and add to the skillet, cook low and slow until golden brown. Add your tomato paste and saute for a minute or two.
- Slice your hot dogs and add to the onions and saute until they are slightly caramelized.=
- Dice your potatoes very small and add to the skillet, then add all of your dry seasonings, use the paprika and marjorma or oregano sparingly at this point, you can add more after the goulash has cooked. Let the potatoes cook for 15 minutes, then add your bouillion, water or broth. The mixture should be covered by about 1/2 inch.
- Bring to a boil reduce to simmer, put the lid on the pot slightly askew so steam can escape. Simmer for 40 minutes.
- At the 40 minute mark, I use a potato masher to bread up the potatoes a bit, this isn’t a required step. Stir in your heavy cream and simmer for 5 minutes. Remove from heat and let the goulash rest for a few minutes. Taste and adjust the seaonings.
- Toast your bread dumplings in a toaster and then butter, add your goulash to a bowl and place one bread dumpling in each bowl to soak up that delcious broth.