Cabanossi Cauldron
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 500 g pork oulash
- 2 onion (s), diced
- 1 pair Cabanossi, approx. 300 g
- 800 g potatoes, mostly waxy
- 2 bell peppers, green and red
- 1 tablespoon, heaped tomato paste
- 250 ml broth
- salt
- Chili powder
- 1 teaspoon, heaped paprika powder, noble sweet
- 1 teaspoon, heaped caraway seeds
- 1 tablespoon, leveled marjoram
Print Recipe
Pin Recipe Instructions
- Sear the pork goulash in sunflower oil in a large casserole. Add the diced onions and sauté. Season with paprika powder, chilli, caraway seeds and marjoram and roast the tomato paste in it for a few minutes.
- Peel and salt the potatoes and add to the meat. Add a small portion of the broth and cook the potatoes covered for 20 minutes until almost cooked.
- Add the diced peppers and the sliced Cabanossi, pour in the rest of the stock, add a little salt and cover and simmer for another 30 minutes until soft. Stir gently again and again so that nothing sticks. Possibly also add some broth.
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