Summary

Ingredients

• 500 g sausaes (huntin sausaes), smoked or air-dried, approx. 1 mm thick slices
• 250 g sausaes (Krakauer), approx. 5 mm thick slices
• 500 g onion (s), eihths
• 50 g tomato paste
• 6 clove (s) garlic, thinly sliced
• 3 tablespoon, leveled paprika powder
• 200 ml white wine, dry
• 800 ml meat stock
• 3 bay leaves
• 3 red and yellow bell peppers, roughly diced
• 1 tablespoon marjoram, heaped
• 50 ml sweet cream
• 100 g sour cream or sour cream
• Sauce thickener
• Vegetable oil for frying
• salt and pepper
• sugar

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Instructions

1. Fry the onions in hot oil, stirring occasionally, until they begin to take on a slight color. Add tomato paste, garlic and paprika powder and roast briefly while stirring constantly. Be careful not to burn the paprika powder.
2. Deglaze with white wine, add bay leaves and the various sausages and pour the meat stock on top. Simmer for about 1 1/2 hours over medium heat until the onions are completely cooked - occasionally replace evaporated water.
3. Meanwhile, roast the diced peppers in a little hot oil until the typical aroma of roasted peppers is fully developed. Remove the peppers from the pan and set aside. When the onions are overcooked, fish out the bay leaves, then stir in the marjoram, sweet cream and sour cream into the goulash and simmer for another 10 minutes.
4. Bring to the desired consistency with a sauce thickener. Finally stir in the diced paprika, season with salt, pepper and a little sugar. This fits e.g., all types of pasta that can absorb sauce well.