Bratwurst and paprika goulash

Ingredients for 8 servings:

• 3 onions
• 4 bell peppers, red
• 2 tbsp butter
• 4 tsp curry powder
• 2 tbsp paprika powder
• 400 ml meat broth
• 1 gr. can/n tomatoes, chopped, 800 g
• some salt
• some black pepper, freshly ground
• 8 sausages (poultry sausages)
• 2 tbsp rapeseed oil
• 1 tbsp thyme
• n. B. Thyme, fresh, for garnishing

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 27 minutes

Peel and finely dice the onions. Halve, trim, rinse, and dice the bell peppers. Melt 1 to 2 tablespoons of butter in a saucepan and sauté the diced onions and bell peppers. Sprinkle with 2 to 3 teaspoons of curry powder and 1 to 2 tablespoons of paprika powder. Then pour in the meat broth and add the chopped tomatoes and their juices. Season with salt and a few turns of freshly ground black pepper and simmer over low heat for 10 minutes. Slice the sausages diagonally. Heat 1 to 2 tablespoons of rapeseed oil in a pan and fry the sausage slices for 1 to 2 minutes, turning occasionally, and sprinkle with the thyme. Then remove from the pan, drain on kitchen paper, and stir into the paprika sauce. Sprinkle the sausage and bell pepper goulash with the remaining curry powder and serve garnished with some fresh thyme, if desired. Serve with fresh baguette, French fries or rice.