Sausage goulash

Ingredients for 4 servings:

• 1 large onion(s)
• 2 cloves garlic
• 3 bell peppers, colored
• 1 large can of tomatoes, peeled
• ½ can water (use empty tomato can)
• e.g. salt and pepper
• e.g. paprika powder
• e.g. cayenne pepper
• some sugar
• 10 Vienna sausages
• Tomato paste

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

the way Simone likes it

Peel and chop the onion. Peel the garlic cloves and quarter or halve them. Wash and deseed the bell peppers, and cut them into small pieces (2 cm x 2 cm). Brown the onion in a hot pan, add the garlic and bell pepper pieces, and fry until browned. Add the tomatoes and pour in about half a can of water. Chop the tomatoes slightly. Season to taste with salt, pepper, paprika, cayenne pepper, and a little sugar. Cook for about 20 minutes, until the bell pepper pieces are nice and soft. Cut the sausages into slices about 1 cm wide. Brown them briefly in a separate pan and then add them to the sauce (if you cook the sausages in the sauce the whole time, they would overcook). Serve with rice, pasta, or potatoes, as desired.