John Myers
Bell Pepper Sausage Goulash >>
The perfect bell pepper sausage goulash >> recipe with a picture and simple step-by-step instructions.
- 3 Red, yellow, green peppers
- 2 Red onions
- 1 Clove of garlic
- 250 g Mushrooms
- 3 tbsp Cold pressed olive oil
- 3 tbsp Tomato paste
- 2 tsp Sweet paprika
- 1 pinch Rose paprika powder
- Salt and pepper
- 1 tsp Dried marjoram
- 400 ml Beef broth finished product
- 150 g Creme fraiche Cheese
- 8 Gherkins pickles
- 3 Pair Wiener sausages
- Basil
- Wash, clean and dice the peppers. Cut the onion into larger cubes. Clean and halve or quarter the champies. Heat the oil in a saucepan and fry the champies for about 5 minutes. Press the garlic over it and add the onions, lightly sear them. Mix in the paprika and stew for another 5 minutes.
- Add tomato paste and season with sweet and rose paprika, salt, pepper and marjoram. Pour in the beef stock, bring to the boil and simmer gently for another 5 minutes. In the meantime, cut the sausages and gherkins into slices.
- Stir in the crème fraîche, add the sausage and cucumber and let it steep for another 5 minutes. We had fresh pasta with it (see my KB), but rice or just baguettes also go well. Garnish with basil.
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