1. 1

   Step 1

   Cut the 4 Wiener sausages and 2 Knackwurst into 0.5 cm thick slices.

2. 2

   Step 2

   Peel the onion and cut into slices. Dice the 100 g of ham bacon.

3. 3

   Step 3

   Wash, seed, and dice the red bell pepper and 1 chili pepper. Dice the 2 beefsteak tomatoes as well.

4. 4

   Step 4

   Peel the 3 garlic cloves and finely chop them.

5. 5

   Step 5

   Heat 3 tbsp of oil in a pan and sauté the ham bacon until translucent.

6. 6

   Step 6

   Add the sausage slices and onions and brown everything.

7. 7

   Step 7

   Stir in 2 tbsp of tomato paste and toast briefly.

8. 8

   Step 8

   Add the prepared vegetables and garlic and sweat for 4 minutes.

   Timer 4 min
9. 9

   Step 9

   Deglaze with 0.5 liters of beef broth and 200 g of crème fraîche and bring to a boil.

10. 10

    Step 10

    Stir in 0.5 tsp of thyme, 1 sprig of rosemary, 1 bay leaf, and 0.25 tsp of ground cumin.

11. 11

    Step 11

    Let the goulash simmer over low heat for 18 minutes.

    Timer 18 min
12. 12

    Step 12

    Remove the rosemary sprig and the bay leaf from the sauce.

13. 13

    Step 13

    Season to taste with 1 tsp of paprika powder, salt, pepper, and 1 pinch of sugar.

14. 14

    Step 14

    If necessary, thicken with a little sauce thickener.

15. 15

    Step 15

    Fold in 2 tbsp of chopped chives and let sit for 5 minutes off the heat.

    Timer 5 min

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