Cervelat – Goulash
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 sausages (cervelats), skinless, halved lengthways, in pieces approx. 2 cm in size
- 1 onion (s), finely chopped
- 4 tomato (s), cut into approx. 2cm cubes
- 1 dl white wine
- 2 tablespoon marjoram, finely chopped
- 2 teaspoons paprika powder, noble sweet
- 1.8 dl cream (half sauce)
- 0.5 teaspoon ½ salt
- 2 clove (s) garlic, pressed
- 0.5 ½ bunch parsley, finely chopped
Print Recipe
Pin Recipe Instructions
- Heat the coated frying pan, fry the cervelats over a medium heat for about 5 minutes. Add the onion and tomatoes and fry for about 2 minutes. Pour in the wine and let it boil down completely.
- Mix in the paprika and marjoram, pour in the single cream sauce and bring to the boil. Reduce the heat and simmer for another 2 minutes and season with salt.
- Mix the garlic and parsley. Mix half with the Cervelat goulash. Pour the rest over the finished dish.
- Rice goes well with it.
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