Infantryman Stew

400 g potatoes
300 g ribbon noodles
200 g sausage (e.g. pork sausage, liver loaf)
boiled beef or lever loaf
100 g smoking bacon
100 g onion
salt, pepper, 1/2 tsp.marjoram (dried)
60 g butter



Boil the potatoes with the peel until soft. Cut sausage and/or beef or liver loaf as well as bacon into small cubes. Peel and slice onion. Melt butter in a coated saucepan, fry sausage and/or beef or liver loaf and the bacon.
Add onions and continue to fry. Peel the potatoes and cut into 1 cm thick slices, put into the pan and carry on frying until the are brown all sides. Cook noodles in salt water, until they have a slight bite, mix into the potato-meat mixture, season with salt, pepper and marjoram.


        Side dish: green salad