Kartoffelsoße (potato sauce) the way my Austrian Grandmother used to make it. This is a frugal warming dish, best served, in my opinion, served with good quality sausages and cabbage or broccoli, though any green veg will do.
600g potatoes, peeled and cut into 2cm cubes
2 bay leaves
1 small onion, finely sliced
1 tablespoon vegetable or olive oil
1 tablespoon plain flour
1 to 2 teaspoons liquid seasoning (see note below)
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Put the potatoes and bay leaves into a saucepan with just enough water to cover then bring to the boil over a high heat. Cook until tender.
Warm a little oil in a large frying pan then add the onions and cook and stir until soft. Mix the oil and the flour together to form a paste. Add to the onions then cook and stir.
When the potatoes are tender, pour the mix (including the liquid) into the pan with the onions and fry off for a few minutes to brown.
Continue simmering the potatoes until the sauce thickens up. If necessary make up and add a little more flour and oil paste and add to the potatoes then stir in the liquid seasoning. Taste test and add more if desired.
Meanwhile, cook the sausages in a frying pan over a medium heat until no longer pink in the centre. Either slice and add to the potato mixture, or keep whole and serve the sauce over along with some fresh vegetables for a complete meal.
A Note on Liquid Seasoning
The recipe requires liquid seasoning; Würze, which in Austria and Germany is everywhere - in Australia it is a specialty item. It's an excellent sauce, not only for this dish, but it works with soups, rice, noodles. If you can't get it, substitute with a stock cube or Worcestershire sauce or similar.