Bean goulash

Ingredients for 3 servings:

• 1 pair of sausages (Boer sausages – Klobasse)
• 1 can white beans
• 1 can kidney beans
• 1 cup sour cream
• 3 bell peppers, red, yellow and green
• 150 g bacon (Tyrolean or similar)
• 1 m.-large onion(s), white
• 2 tbsp flour
• 2 tsp, heaped paprika powder, sweet
• 1 tbsp tomato paste
• 1 dashes vinegar
• some marjoram
• some pepper
• possibly salt
• 200 ml beef broth
• some butter

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Mom’s bean goulash with paprika and Boer sausage

Dice the onion and bacon. Wash, deseed, and cut the bell peppers into strips (approx. 2 x 1 cm). Heat a large pan, heat a little butter (or cooking fat from a bottle), and brown the onion. Add the bacon, cook briefly, then add the bell peppers to the pan. Brown everything for a few minutes, then add the tomato paste and stir to combine. Dust with flour and stir well again. Then add the paprika to the pan and deglaze with the broth. Add about 2/3 of a cup of sour cream and season with salt (note: very salty bacon requires little or no salt!) and pepper. A splash of vinegar (just over a teaspoon) and some marjoram are also a must. Simmer the goulash on low heat for about 10 minutes. After these 10 minutes, strain the canned beans in a sieve, rinse them thoroughly, and then add them to the goulash. Now slice the sausage fairly thinly and add it. Mix well! Now all you need to do is let the goulash simmer gently for another 3-5 minutes, then you’re ready to serve! Side dishes aren’t absolutely necessary for this recipe, but you can enjoy a piece of bread with it.