Dirk's sausage and mustard goulash with penne

Ingredients for 4 servings:

• 6 Vienna sausages
• 1 large onion(s)
• 2 garlic cloves
• 200 ml cream
• 500 ml vegetable stock
• ½ bunch chives
• 1 ½ tbsp mild mustard
• 3 tsp cornstarch
• Sunflower oil
• Salt
• pepper
• 500g penne

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

quick and tasty

Cut the sausages into pieces and the onion into rings. Chop the garlic. Now fry everything in a pan with a little oil for five minutes until the onions are translucent. Meanwhile, mix the cream and vegetable stock and then add the liquid to the pan. Let it simmer slightly, add the mustard, and let it simmer for a bit longer. Use more or less mustard to suit your taste. In the meantime, mix three teaspoons of cornstarch with a little cold water (the water must be cold, otherwise lumps will form) until completely liquid. Use this to thicken the goulash until it reaches the desired consistency. You can also use a ready-made sauce thickener, but I prefer pure cornstarch. Now add the finely chopped chives and season with salt and pepper. We eat the goulash with penne pasta, but you can certainly serve it with other pasta.