Thursday, August 06, 2015

Sausage goulash - Korvgulasch


Put this lovely goulash on the table and let everyone help themselves to it. If you like garlic, flavour it with a couple of garlic cloves.

4 servings

1 lb Falu sausage
1 large red onion
½ green sweet pepper
2 tbsps butter or margarine
1½ tbsps flour
1 tsp dried marjoram
½ tsp paprika
dash black pepper
½ meat bouillon cube
2/3 cup water
2 tbsps tomato purée or mild
chili sauce
2/3 cup soured cream

chopped parsley

Dice the sausage. Peel and chop the onion. Trim the sweet pepper and cut in pieces. Melt the fat in a pot and sizzle onion and pepper for a couple of minutes. Add the sausage and sizzle it all for 3 to 5 minutes. Sprinkle with flour, marjoram, paprika, salt and black pepper. Add the crumbled bouillon cube and blend in water and tomato purée or chili sauce. Simmer slowly for about 10 minutes.

Add the soured cream. Flavour to taste and adjust if necessary. Heat it all up but not boil again. Sprinkle with parsley and serve with potatoes, rice or pasta.




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