John Myers
Ingredients for 4 servings:
- 10 sausages without intestines, equivalent to 2 packs of 5 sausages
- 4 onions, the size of a chicken egg
- e.g. salt and pepper
- e.g. tomato paste
- e.g. paprika powder
- ½ liter of water, more if needed
- 1 ½ tsp beef broth powder
- e.g. cream or sauce thickener
- n. B. Oil for frying
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes
simple, delicious, Ostalgie, suitable for pasta
Slice the sausages and dice the onions. Fry both in oil and season with salt and pepper. Stir in a little tomato paste and paprika. Pour half a liter of water into the pot and bring to a boil. Then add enough water to reach the desired consistency. Stir in the beef broth powder and let the sausage goulash simmer gently in a covered pot for 45 minutes. Then taste and adjust the seasoning. Stir in the cream only if necessary, or a thickener, whichever you prefer. The sauce goes well with fusilli or other short pasta. This quantity is enough for 4 servings or 2 hungry craftsmen.
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