John Myers
Vegetable Goulash with Cabanossi
The perfect vegetable goulash with cabanossi recipe with a picture and simple step-by-step instructions.
- 1 kg Waxy potatoes
- 1 bunch Soup vegetables
- 3 small Onions
- 4 tbsp Clarified butter
- 2 tbsp Sweet paprika powder
- 1 Splash Vinegar
- 1 liter Vegetable broth
- 2 Bay leaves
- Marjoram
- 1 pinch Ground caraway
- Salt and pepper
- 4 tbsp Sour cream
- 150 g Cabanossi
- Peel the potatoes and cut into 3 cm cubes. Soup vegetables: Peel the carrots into slices, peel the celery into pieces, cut the leek into strips, roughly chop the parsley. Peel the onions into cubes.
- 3 Heat tablespoons of lard in a large saucepan and sear the onions, potatoes and soup vegetables (without parsley) in it. Stir in the paprika and add the vinegar. Top up with vegetable stock. Season with bay leaves, marjoram, caraway seeds, salt and pepper to taste. Season the goulash Cook for about 30 minutes.
- Sear the sausage in a pan in the remaining hot lard (1El) and add to the goulash shortly before the end of the cooking time. Garnish the vegetable goulash with a few dabs of sour cream and sprinkle with the chopped parsley.
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