John Myers
Goulash: Sausage – Mushroom – Goulash from Wok
The perfect goulash: sausage – mushroom – goulash from wok recipe with a picture and simple step-by-step instructions.
- 300 g Beer sausage or similar
- 1 shell Freshly grated mushrooms
- 1 size Diced onions
- 1 tbsp Sweet paprika powder
- 1 liter Vegetable broth
- Salt and pepper
- Sunflower oil
- Dill for sprinkling
- Fry the chopped onion in the oil, add the sliced mushrooms and fry well, I then put this in a bowl and set it aside.
- Cut the sausage into pieces, I haven’t used any oil here, but you can do it, fry the pieces of sausage vigorously, then stir in the paprika and stew for a few moments – be careful not that it turns black and then bitter.
- Then I stirred in the onion – mushroom mixture, filled everything up with vegetable broth and let the whole thing simmer for about 15-20 minutes, while I slightly tilted the lid of the wok, so water can come out, the sauce simmers and so it was Also no thickening necessary, because if there is one thing I don’t like, it is thickened sauces, but everyone can decide for themselves.
- This sausage – mushroom – goulash was served with kohlrabi vegetables tossed in butter and rolled flat noodles made from durum wheat semolina.
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