Bratwurst Goulash À La Dagmar
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 5 sausages, fine
- 1 dash oil
- 6 slices bacon
- 1 large red pepper (s)
- 1 hot pepper, hot
- 1 medium vegetable onion (s)
- 1 piece (s) ginger, cm
- 1 clove garlic
- 1 tablespoon, leveled stock powder, grained
- 2 tablespoon, leveled tomato paste
- 100 ml port wine
- 2 teaspoons goulash spice
- 400 ml water
- salt and pepper
- Caraway seed
- Savory
- thyme
- 1 tablespoon flour or sauce thickener
- 1 dash cream
Print Recipe
Pin Recipe Instructions
- Cut the sausages into slices and fry them in oil (olive or rapeseed oil), add the diced onion, chopped garlic, hot peppers, ginger and the diced bacon and continue frying. Add the peppers cut into medium-sized cubes. Deglaze with the port wine and add the goulash spice mixture. Then pour in water and add the stock powder. Let everything simmer for a few more minutes. Stir in the tomato paste and, depending on the consistency, stir in the mixed flour or the sauce thickener. Finally, season with salt, pepper, caraway, savory and thyme. Stir in 1 good dash of cream before serving - done.
- Goulash tastes very good with noodles as a side dish, but rice and mashed potatoes are also tasty.
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