Cabanossi paprika goulash
easy
165 mins
165 mins
Ingredients
- 7 large onions
- 1 red, yellow and green peppers
- 2 Leek sticks (leek, approx. 450 g)
- 4 TABLESPOONS Oil
- 1.5 kg mixed goulash
- 400 g Cabanossi
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sweet peppers
- 1 TABLESPOON Tomato paste
- 1 1 /2 Tbsp Flour
- 1 can(s) (850 ml) Tomatoes
- 1 1/4 l Vegetable broth
- 8 Bread roll (from the previous day)
- 300 ml Milk
- 30 g Butter
- 1 collar Parsley
- 3 Eggs (size M)
Directions
- 1
Peel and chop 5 onions. Clean, wash and roughly dice the peppers. Clean, wash and cut leek into rings. Heat the oil in a large frying pan, add the meat and fry it thoroughly while turning
- 2
In the meantime cut the sausage into slices. Add onions, paprika and leek, fry while turning. Season well with salt, pepper and paprika. Stir in tomato paste. Dust with flour, sweat on and deglaze with tomatoes and stock. Bring to the boil, season again with salt, pepper and paprika. Cover and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 3/4 hours.
- 3
In the meantime, finely dice rolls for the dumplings. Heat the milk, pour over the rolls and let them steep for about 45 minutes. Peel 2 onions, dice finely. Melt the butter, sauté the onions in it and take it out. Wash parsley, shake dry and chop finely. Add eggs, steamed onion cubes and parsley, except for 1 tbsp. for garnishing, to the rolls. Knead everything well with your hands
- 4
Form approx. 18 dumplings from the dumpling mixture. Put them in two portions in boiling salt water and let them simmer for 12-15 minutes. Take goulash out of the oven and sprinkle with parsley. Add the dumplings
Nutrition Facts
790 kcal
44 g
38 g
64 g
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