Krakow Sausage Goulash
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 8 sausages (Krakow sausages)
- 1 kg pointed peppers, red and yellow
- 3 tablespoon tomato paste
- 3 vegetable onion (s)
- 150 ml white wine
- ml 1,000 beef broth
- 600 g potato (s)
- 1 tablespoon paprika powder, noble sweet
- salt and pepper
- sugar
- 4 tomato (s)
- 250 g mushrooms
- 1 can kidney beans
- 2 tablespoon rapeseed oil
- 3 bay leaves
- 1 bunch parsley, chopped
- Chilli powder
Print Recipe
Pin Recipe Instructions
- Peel the onions and cut into fine wedges. Peel the potatoes and cut into approx. 1 cm cubes. To dice tomatoes. Clean and halve the mushrooms. Cut the sausage into 1 cm thick slices. Clean the peppers and cut into pieces. Put kidney beans in a sieve and rinse well.
- Heat the oil in a saucepan and fry the onion wedges in it. Add tomato paste, toast briefly. Add the sausage and let it brown, deglaze with white wine and let it boil down briefly. Top up with broth and season with chili powder and paprika powder. Add the bay leaves and potatoes and simmer gently for about 15 minutes.
- Then add tomatoes, peppers, mushrooms and kidney beans and simmer for another 15-20 minutes. Season everything heartily with salt, pepper and sugar. Stir in the parsley before serving.
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