John Myers
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Potato Goulash with Sausages and Mushrooms
The perfect potato goulash with sausages and mushrooms recipe with a picture and simple step-by-step instructions.
For the goulash
- 200 g Onions
- 800 g Potatoes
- 2 Carrots
- 1 Red peppers
- 1 tbsp Clarified butter
- 1 tsp Marjoram
- 1 tbsp Tomato paste
- 1 Rosemary sprig
- 1 Chopped clove of garlic
- 2 tsp Sweet paprika
- Salt and pepper
- 2 Wiener sausages
For the mushrooms
- 250 g Brown and white mushrooms
- 2 tbsp Clarified butter
- 1 tsp Dried thyme
- 2 Garlic cloves
- 1 cups Sour cream
For the goulash
- Peel the onions, carrots and potatoes. Cut the onions into fine cubes. Cut the carrots and potatoes into cubes, wash and core the peppers and cut into large cubes. Sweat the onion cubes in the clarified butter until translucent, then add the tomato paste and fry for 2 minutes. Now add the carrots, potatoes, paprika and the sprig of rosemary. Now season with garlic and paprika powder.
- Now pour water over everything that is well covered. Now simmer with the lid closed for 15 minutes over medium heat. Remove the lid and let it boil down a little more. Season to taste with salt and pepper. Now you also add the finger-thick slices of the wiener sausages so that they get hot too.
For the mushrooms
- Wash and quarter the mushrooms in between. Heat the clarified butter in a saucepan and fry the mushrooms. Add thyme and garlic (halved). (Garlic is removed again after frying.) Season the mushrooms with a little salt and a little pepper just before serving.
- Put the potato goulash on a plate, garnish with sour cream and put the mushrooms on top. If you want, you can put a sprig of parsley on top as a decoration.
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