Goulash and oven soup with country hunters
easy
165 mins
165 mins
Ingredients
- 1 red, yellow and green peppers
- 400 g small mushrooms
- 400 g Onions
- 1,75 kg mixed goulash
- 4 (160 g) Country Hunter Sausages
- 4 TABLESPOONS Oil
- 3 TSP dried marjoram
- 3 TABLESPOONS Tomato paste
- 3 TABLESPOONS Flour
- 1 can(s) (850 ml) Tomatoes
- 1 TABLESPOON clear instant broth
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 7-10 Tbsp Sweet peppers
- 1 collar Parsley
Directions
- 1
Clean, wash and cut the peppers into strips. Wash and clean the mushrooms. Peel onions, dice coarsely. Wash goulash and dab dry. Cut the Landjäger into slices. Heat oil in a frying pan, fry sausage in it, take out.
- 2
Fry goulash in 3-4 portions in the frying fat. Add onions, mushrooms, marjoram and already fried meat and fry for 2-3 minutes while turning. Add tomato paste and sauté briefly. Dust with flour and sauté while stirring. Gradually stir in 1 litre of water. Add bell peppers and tomatoes, bring to the boil and stir in stock. Season with salt, pepper and paprika. Cover and cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 2 hours. Add fried sausage slices. Season again with salt, pepper and paprika. Wash parsley, dab dry and cut into strips.
- 3
Add bell peppers and tomatoes, bring to the boil and stir in stock. Season with salt, pepper and paprika. Cover and cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 2 hours. Add fried sausage slices. Season again with salt, pepper and paprika. Wash parsley, dab dry and cut into strips. Sprinkle soup with it. Bread tastes good with it
- 4
With 8 people:
Nutrition Facts
490 kcal
11 g
25 g
53 g