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Quick & easy sausage goulash
Ingredients
Utensils
cutting board, knife, large pot with lid, wooden spoon
Nutrition per serving
Step 1/4
- 1 onions
- 1 cloves garlic
- 1 red bell peppers
- 4 Vienna sausages
- cutting board
- knife
Peel onion and garlic, dicing the onion and finely chopping the garlic. Remove the core from bell peppers and cut into strips. Cut sausages into bite-sized pieces.
Step 2/4
- 40 g bacon (diced)
- ½ tsp smoked paprika powder
- 1 tbsp tomato paste
- vegetable oil (for frying)
- large pot with lid
- wooden spoon
Heat some oil in a large pot, add bacon, onion, and garlic to sauté for approx. 1–2 min. Then, add bell peppers and sausages to fry for approx. 1–2 min. more. Add paprika powder and tomato paste and fry for a few more minutes.
Step 3/4
- 200 ml beef stock
- 200 g canned crushed tomatoes
- 1 sprigs thyme
Deglaze with broth and add chopped tomatoes. Then, add thyme and let it simmer for approx. 20 min. with the lid half closed.
Step 4/4
- 2½ tbsp crème fraîche
- salt
- pepper
- starch (optional)
- parsley (for serving)
Remove thyme, stir in a spoonful of crème fraîche, and season with salt and pepper. If needed, thicken with some cornstarch-water slurry and bring to a boil again. Serve with more crème fraîche, parsley, and your favorite side dishes.
Enjoy your meal!