Sausage goulash

Ingredients for 3 servings:

• 4 Vienna sausages or Bockwurst
• 2 sausages, e.g. B. Debreziner
• 100 g lean bacon
• 1 large onion(s)
• 3 cloves garlic
• 1 large red bell pepper(s)
• 2 beefsteak tomatoes
• 2 tbsp tomato paste
• ½ liter meat broth or chicken broth
• 200 g crème fraîche or crème légère
• 1 chili pepper(s)
• 1 tsp sweet paprika powder
• ½ tsp thyme, dried
• 1 small bay leaf
• 1 sprig(s) of rosemary, approx. 5 cm
• ¼ tsp cumin powder or caraway powder
• Salt and pepper, from the mill
• 1 pinch(s) of sugar
• 3 tbsp oil
• 2 tbsp chives
• possibly sauce thickener, dark

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

hearty, Hungarian-inspired

Cut the sausages into slices about 0.5 cm thick. Peel the onion, halve it, and slice it as well. Dice the bacon. Wash, deseed, and dice the bell peppers and chili; wash and dice the tomatoes. Peel and finely chop the garlic. Heat oil in a pan and sauté the bacon cubes until translucent. Add the sausages and onions and fry until browned. Add the tomato paste and fry. Add the vegetables and garlic and sauté for 3-5 minutes. Deglaze with the stock and crème fraîche and bring to a boil. Now add the thyme, rosemary, and bay leaf. Sauté everything over low heat for about 15-20 minutes, then remove the rosemary sprig and bay leaf. Stir in the paprika (generously; I use a heaped teaspoon) and cumin, and season with salt, pepper, and a pinch of sugar. Reduce slightly further or thicken with a sauce thickener. Stir in the chives and let stand for another 5 minutes without heat. Serve with noodles or rice.