Potato Goulash with Cevapcici

For the potato goulash with cevapcici, peel and coarsely dice the potatoes. Peel and finely slice the onion and sauté in a saucepan with 2 tablespoons of clarified butter until golden brown.

Add the potatoes and pour in the clear soup. Add paprika powder, caraway seeds and bay leaf spice and cook until soft, about 20 minutes.

In the meantime, rinse parsley, shake dry and chop finely. Add vinegar and parsley to the potatoes and season with salt and freshly ground pepper.

Offer the cevapcici with the goulash. Wash, shake dry and chop the parsley, rosemary and thyme. Remove the seeds from the chili pepper and chop the flesh.

Clean and chop the spring onion. Peel and finely chop the garlic clove. Put all the prepared ingredients with the minced meat in a large enough bowl, add mustard, egg and paprika powder and mix everything together well.

Season well with salt and freshly ground pepper. Form elongated, small cevapcici from the mixture. Fry them in a frying pan with olive oil over medium heat.

Arrange the potato goulash with cevapcici and serve.

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