Goulash stew gypsy style

Name: Goulash stew gypsy style
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 500 g mixed goulash; 4 Onions; 3 TABLESPOONS Oil; 500 g strained tomatoes; 1 (52 g) Bag Fix for paprika goulash "Gypsy style; 1 red and green pepper; 1 can(s) (425 ml) Miniature mushrooms; 2 (125 g each) coarse uncooked bratwursts; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp dried marjoram; 1 Stalk marjoram for garnishing

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

500 g mixed goulash
4 Onions
3 TABLESPOONS Oil
500 g strained tomatoes
1 (52 g) Bag Fix for paprika goulash "Gypsy style
1 red and green pepper
1 can(s) (425 ml) Miniature mushrooms
2 (125 g each) coarse uncooked bratwursts
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp dried marjoram
1 Stalk marjoram for garnishing

Directions

1
Dab the goulash dry. Peel onions and dice them coarsely. Heat 2 tablespoons of oil in a frying pan. Fry the meat well in it. Add onions and fry briefly.
2
Deglaze with 3/8 litres of water and strained tomatoes, stir in Goulash-fix, bring to the boil and braise at low heat for about 1 1/2 hours. Stir from time to time. Clean, wash and cut the peppers into strips. Pour mushrooms on a sieve and let them drain. Add the mushrooms and peppers to the goulash about 30 minutes before the end of the cooking time. Press sausage meat out of the skin in small dumplings. Heat 1 tablespoon of oil in a pan. Fry the sausage meatballs in it. Fold the dumplings into the goulash. Season to taste with salt, pepper and dried marjoram.
3
Press sausage meat out of the skin in small dumplings. Heat 1 tablespoon of oil in a pan. Fry the sausage meatballs in it. Fold the dumplings into the goulash. Season to taste with salt, pepper and dried marjoram. Garnish goulash stew with fresh Majoren. Serve with rye baguette