Sausage Goulash
by Tavolino
A hearty, Hungarian-inspired goulash with various types of sausage, bell peppers, and a creamy sauce. Perfect as a quick and filling main dish.
Ingredients
- Wiener sausages 4 pieces
- Knackwurst 2 pieces
- Ham bacon 100 g
- Onion 1 piece
- Garlic clove 3 pieces
- Red bell pepper 1 piece
- Beefsteak tomato 2 pieces
- Tomato paste 2 tbsp
- Beef broth 0.5 liters
- Crème fraîche 200 g
- Chili pepper 1 piece
- Sweet paprika powder 1 tsp
- Dried thyme 0.5 tsp
- Bay leaf 1 piece
- Rosemary 1 sprig
- Ground cumin 0.25 tsp
- Salt 1 pinch
- Pepper 1 pinch
- Sugar 1 pinch
- Oil 3 tbsp
- Chopped chives 2 tbsp
- Sauce thickener 1 tbsp
Preparation
- 1
Cut the 4 Wiener sausages and 2 Knackwurst into 0.5 cm thick slices.
- 2
Peel the onion and cut into slices. Dice the 100 g of ham bacon.
- 3
Wash, seed, and dice the red bell pepper and 1 chili pepper. Dice the 2 beefsteak tomatoes as well.
- 4
Peel the 3 garlic cloves and finely chop them.
- 5
Heat 3 tbsp of oil in a pan and sauté the ham bacon until translucent.
- 6
Add the sausage slices and onions and brown everything.
- 7
Stir in 2 tbsp of tomato paste and toast briefly.
- 8
Add the prepared vegetables and garlic and sweat for 4 minutes.
- 9
Deglaze with 0.5 liters of beef broth and 200 g of crème fraîche and bring to a boil.
- 10
Stir in 0.5 tsp of thyme, 1 sprig of rosemary, 1 bay leaf, and 0.25 tsp of ground cumin.
- 11
Let the goulash simmer over low heat for 18 minutes.
- 12
Remove the rosemary sprig and the bay leaf from the sauce.
- 13
Season to taste with 1 tsp of paprika powder, salt, pepper, and 1 pinch of sugar.
- 14
If necessary, thicken with a little sauce thickener.
- 15
Fold in 2 tbsp of chopped chives and let sit for 5 minutes off the heat.