John Myers
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Hearty Potato and Sausage Goulash
The perfect hearty potato and sausage goulash recipe with a picture and simple step-by-step instructions.
For seasoning and rounding off:
- 6 Shallots
- 2 small Garlic cloves
- 2 middle Carrots
- 1 Red peppers
- 1 Green peppers
- 100 g Frozen peas
- 1 kg Potatoes
- 1,5 tbsp Olive oil
- 1 tsp Yellow curry paste
- 1 tbsp Paprika pulp, tube
- 1 l Vegetable broth
- 1 big can Peeled and roughly chopped tomatoes
- Salt, colored pepper from the mill
- 0,5 tsp Ground caraway
- 1 tsp Mildly smoked paprika powder
- 1 tsp Hot pink paprika powder
- 1 tsp Tl paprika powder noble sweet
- 1 pinch Sugar
Herbs:
- 1 tsp Dried marjoram
- 2 tbsp 6-Kräuter-Mischung tiefgefroren
To refine
- 6 tsp Sour cream
- Cut the meat sausage into cubes. Peel and finely chop shallots and garlic. Clean the carrots and peppers, peel the carrots and rinse the vegetables. Thinly slice the carrots (cut in half depending on the thickness). Cut the peppers into cubes. Peel, dice and rinse the potatoes. Drain well.
- Heat the olive oil in a large saucepan. First fry the meat sausage in it until it is lightly browned. Then add the shallots and garlic and cook until soft. Put the potatoes in the pot and stir-fry for about 5 minutes.
- Stir in the curry paste and paprika pulp and briefly toast. Now deglaze the pot with the hot vegetable stock and the peeled tomatoes. Let everything boil once. Salt and pepper lightly, stir in caraway seeds, paprika powder and sugar. Simmer over medium heat for about 25-30 minutes. Stir every now and then.
- Finally add the herbs and honey. Season the goulash again, serve with a dollop of sour cream and serve. Bon appetit and have fun cooking at home!
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