John Myers
Currywurst Goulash
The perfect currywurst goulash recipe with a picture and simple step-by-step instructions.
- 1 Red Onion, finely diced
- 2 Garlic cloves, finely chopped
- 4 Sweet papirka, halved and cut into strips
- 1 Chilli pepper, finely chopped
- 600 g Potatoes, peeled and diced
- 250 ml Curyy sauce “Bombay”
- 250 ml Pureed tomatoes
- 500 ml Vegetable stock
- 1 tbsp Tomato paste
- 1 tbsp Sugar
- 2 Branches Thyme
- 3 Sausages
- Oil
- Pepper
- Salt
- Bombay curry powder
- 2 tbsp Fresh chopped leaf parsley
- Lime zest
- Sour cream or yogurt
- I still had the rest of my curry sauce “Bombay” from this recipe for currywurst “Bombay” and half a bottle of pureed tomatoes and throwing it away is not an option for me. So once again recycling of leftovers.
- Heat some oil in a saucepan and sauté the onion, peppers, chilli and garlic, then add the tomato paste, sugar and some of the curry and roast for a few minutes while turning. Deglaze with the curry sauce, the pureed tomatoes and half of the vegetable stock and now add the potato cubes and season with salt and pepper. Add the thyme and simmer gently for approx. 35 – 40 over a low heat with a closed pot. Pour in the vegetable stock from time to time.
- In the meantime, cut the sausages into approx. 1 cm thick slices and fry them in a pan in a little hot fat on all sides. After the 40 minutes, remove the thyme sprigs and add the bratwurst slices and then turn off the stove and leave it to stand with the lid closed on the hot plate for about 10 minutes and then season to taste.
- Then arrange in plates and add some sour cream or Greek yoghurt on top and sprinkle with the parsley and, if necessary, with freshly plucked thyme leaves and put some lime zest on top.
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