Goulash soup from the oven

Name: Goulash soup from the oven
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 7
Ingredients: 3 Peppers (e.g. green, yellow and red); 400 g small mushrooms; 6 medium-sized onions; 1.5 kg mixed goulash; 4 Landjäger sausages; 4 TABLESPOONS Oil; 3 TSP dried marjoram; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 3 TABLESPOONS Tomato paste; 3 TABLESPOONS Flour; 1 can(s) (850 ml) Tomatoes; 2-3 TABLESPOONS clear soup; 1 collar Parsley

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 7

3 Peppers (e.g. green, yellow and red)
400 g small mushrooms
6 medium-sized onions
1.5 kg mixed goulash
4 Landjäger sausages
4 TABLESPOONS Oil
3 TSP dried marjoram
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
3 TABLESPOONS Tomato paste
3 TABLESPOONS Flour
1 can(s) (850 ml) Tomatoes
2-3 TABLESPOONS clear soup
1 collar Parsley

Directions

1
Clean, wash and cut the peppers into strips. Clean and wash the mushrooms. Peel onions, chop them roughly. Dab the goulash dry and chop smaller. Slice the sausages
2
Heat the oil in a large roasting pan or ovenproof pot. Brown the sausage in it and take it out. Sauté the goulash in portions in the frying fat. Fry onions, mushrooms and peppers with the whole goulash for approx. 5 minutes, turning. Season with marjoram, salt, pepper and sweet paprika. Sweat tomato paste briefly. Sprinkle flour over it, sweat it on
3
Stir in 1-1 1/2 l hot water, tomatoes, juice and stock, bring to the boil. Cover and braise in a preheated oven (175 °C/circulating air: 150 °C/gas: level 2) for approx. 2 hours. Finally, add the sausage and heat. Season to taste. Wash and chop the parsley and sprinkle over it