Krakow sausage goulash

Ingredients for 6 servings:

• 8 sausages (Krakauer Bockwurst)
• 1 kg pointed peppers, red and yellow
• 3 tbsp tomato paste
• 3 onions
• 150 ml white wine
• 1,000 ml beef broth
• 600 g potatoes
• 1 tbsp paprika powder, sweet
• salt and pepper
• Sugar
• 4 tomatoes
• 250 g mushrooms
• 1 can kidney beans
• 2 tbsp rapeseed oil
• 3 bay leaves
• 1 bunch parsley, chopped
• chili powder

Instructions

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

Peel the onions and cut into thin wedges. Peel the potatoes and cut into 1 cm cubes. Dice the tomatoes. Clean and halve the mushrooms. Cut the sausage into 1 cm thick slices. Clean the bell peppers and cut into pieces. Place the kidney beans in a sieve and rinse well. Heat the oil in a pan and fry the onion wedges. Add the tomato paste and fry briefly. Add the sausage and let it brown, deglaze with white wine and reduce briefly. Top up with stock and season with chili powder and paprika. Add the bay leaves and potatoes and simmer gently for about 15 minutes. Then add the tomatoes, bell peppers, mushrooms and kidney beans and simmer for another 15-20 minutes. Season everything to taste with salt, pepper and sugar. Stir in the parsley before serving.