John Myers
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Bavaria Goulash with Parsley Potatoes
The perfect bavaria goulash with parsley potatoes recipe with a picture and simple step-by-step instructions.
Parsley potatoes
- 1 kg Small potatoes – peel
- 1 tbsp Plant cream with butter flavor
- 1 tbsp Parsley chopped smooth fresh
- Salt
goulash
- 10 Bavarian veal sausages – peel off the skin, cut into slices
- 300 g Brown mushrooms – halve, quarter
- 2 Red onions – peel, cut in half into fine strips
- 2 Red peppers – diced
- 3 tbsp Peanut oil
- 500 ml Beef broth
- 6 tbsp Sauce thickener dark
for decoration
- 4 Stems Fresh marjoram – pluck the leaves from the stems
Parsley potatoes
- Boil the potatoes in salted water for about 20 minutes, drain into a sieve. Put the pot back on the oven, heat the plant cream in it, add the potatoes and parsley and toss for a few minutes
goulash
- Heat the oil in a large pan and fry the mushrooms in it. Add onion strips and diced paprika and fry for a few minutes. then take everything out and put aside in a bowl.
- Now fry the sausage slices vigorously in the remaining frying fat, turn them every now and then and then deglaze with the beef stock, bring to the boil, stir in the sauce thickener, bring to the boil again and then add the pepper-mushroom-onion mixture again and mix. Season with salt and pepper. (I forgot and realized that the fried stuff had so much taste of its own that there was no need to season)
serve
- Arrange the goulash with the parsley potatoes on a plate and serve
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