Grilled meat and grilled sausage goulash

Ingredients for 4 servings:

• 2 sausages (grilled sausages, already cooked, from the day before)
• 2 steaks (grilled steaks, already cooked, from the previous day)
• 2 m.-sized onion(s)
• 3 medium-sized garlic cloves
• 1 can/n tomatoes, chopped
• 1 bay leaf
• 2 tbsp oil for frying
• 2 bell peppers
• 200 g mushrooms, fresh
• salt and pepper
• 1 tsp thyme
• e.g. turmeric
• e.g. coriander
• e.g. marjoram
• n. B. ginger powder
• 1 tsp sweet paprika powder
• 125 ml water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Perfect for using up leftovers after grilling, either with sausages, steaks…

Here’s the ideal recipe for using up leftover grilled meat and/or sausages. To prepare, slice the sausages and cut the steak into bite-sized pieces. Dice the onions and garlic cloves. Cut the bell peppers into bite-sized pieces and the mushrooms into quarters. Gather the spices. Fry the diced onions in a pan with the heated oil over medium heat until translucent. Just before the onions begin to brown, add the bell peppers and mushrooms along with the garlic. Now increase the heat a bit. Continue to cook for about 5 minutes, stirring. The mushrooms should release their liquid and be lightly browned. Make sure the garlic doesn’t brown. You may need to add a little more oil. Now reduce the heat slightly, add the diced meat and bay leaf, and season with paprika and thyme. Stir and fry for another 3 minutes. Now add the canned tomatoes, the water, and any other spices to taste. Stir, cover the pan, and simmer for 5 minutes. Delicious with pasta or fresh baguette.