John Myers
Westerwald Goulash
The perfect westerwald goulash recipe with a picture and simple step-by-step instructions.
- 500 g Jacket potatoes
- 500 g Meat sausage
- 2 piece Onion
- 1 tbsp Butter
- 2,5 tbsp Flour
- 750 ml Broth clear
- 50 ml White wine
- Salt
- Pepper
- Nutmeg
- Ground caraway
- Chives fresh
- Cut the jacket potatoes (preferably from the day before) and the meat sausage into large cubes. Cut the onions into fine cubes. Melt the butter in a large saucepan, add the onion cubes and fry until translucent. Sprinkle the flour over the onion-butter mixture and stir briefly (watch out it burns quickly!) And pour the meat broth on top so that a slightly creamy sauce is created. Add the meat sausage and potato cubes as well as the white wine and simmer for a few minutes, stirring regularly. Then season to taste with salt (be careful with the meat sausage!), Pepper, nutmeg and a pinch of caraway seeds. Stir in freshly cut chives before serving. A little tip: The Westerwald goulash tastes best when it can sit through one night.
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