Summary

Ingredients

• 6 Vienna sausages
• 1 large onion (s)
• 2 cloves garlic)
• 200 ml cream
• 500 ml vegetable stock
• 0.5 ½ bunch chives
• 1 ½ tablespoon mustard, mild
• 3 teaspoons cornstarch
• Sunflower oil
• salt
• pepper
• 500 g penne

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Instructions

1. Cut the sausages into pieces and the onion into rings. Chop the garlic. Now fry everything in a pan with a little oil for five minutes until the onions are translucent.
2. Meanwhile, mix the cream and vegetable stock and then add the liquid to the pan. Let these simmer a little, add the mustard and let simmer again a little. Depending on your taste, you use a little more or less mustard.
3. In the meantime, mix three teaspoons of cornstarch with a little cold water (the water must be cold, otherwise lumps will form) until it is completely liquid. Now bind the goulash until it has the consistency you want. You can also use ready-made sauce thickeners, but I prefer pure cornstarch.
4. Now add the finely chopped chives and season with salt and pepper.
5. We eat the goulash with penne noodles, but you can certainly also eat other noodles with it.