Potato Goulash with Continental Sausage

2. Peel the potatoes, or wash and dry them with their skins on and chop into large cubes.

3. Add the potato to the pan with the caraway seeds, and stir over the heat for a few minutes.

4. Sprinkle the potato mixture with flour then stir and cook for another 2 minutes, then add 300ml water, the tomato puree, paprika and oregano, plus a pinch of salt. Simmer until the mixture is nearly soft, if necessary adding just enough water to prevent sticking.

5. Add the sliced sausage in the last 5 minutes of cooking.

6. Adjust the seasoning to taste and serve with ice-cold lager and a sharply dressed green salad.