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Sausage goulash with paprika

updated

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Ingredients for 4 servings:

  • 400 g sausages, fresh or from the jar
  • 2 medium-sized onions, roughly diced
  • 3 bell peppers, red
  • 1 tbsp sugar
  • 100 ml tomato paste
  • 400 ml tomatoes, peeled
  • 750 ml vegetable stock
  • 200 ml cream
  • salt and pepper
  • marjoram
  • possibly sauce thickener
  • Oil for frying

Instructions

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

Brown the sausages in a little oil in the pan, remove, and set aside. Brown the onions and peppers in a little oil, sprinkle with sugar, and let them caramelize briefly. Stir in the tomato paste and sauté. Then add the peeled tomatoes, deglaze with the stock, and bring to a boil briefly. Reduce the heat to medium, add the sausages, stir in the cream, and simmer gently for 5-10 minutes. If the sauce is too thin, thicken it with a little sauce thickener. Serve with pasta or mashed potatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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