Hearty sausage-potato-goulash

Name: Hearty sausage-potato-goulash
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 medium-sized onions; 6 Vienna sausage; 2 Landjäger Sausages; 600 g waxy potatoes; 2 TABLESPOONS Oil; 1 TABLESPOON Flour; 2 TABLESPOONS Tomato paste; 500 ml Sangria (Spanish alcoholic beverage); 500 ml Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Whipped cream; 1 collar Chives; 1/2 bunch Marjoram; 7-10 Tbsp possibly sour cream

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

4 medium-sized onions
6 Vienna sausage
2 Landjäger Sausages
600 g waxy potatoes
2 TABLESPOONS Oil
1 TABLESPOON Flour
2 TABLESPOONS Tomato paste
500 ml Sangria (Spanish alcoholic beverage)
500 ml Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Whipped cream
1 collar Chives
1/2 bunch Marjoram
7-10 Tbsp possibly sour cream

Directions

1
Onions peel and cut into slices. Cut the sausages into bite-sized pieces. Peel, wash and halve potatoes. Heat oil in a pot. Brown the sausage in it.
2
Take out. Put onions and potatoes into the hot frying fat and fry for 1-2 minutes. Dust with flour and sauté briefly. Add tomato paste and deglaze with sangria and stock. Let simmer for about 20 minutes, stirring every now and then. Approx. 5 minutes before the end of the cooking time add sausage and cream. Season to taste with salt and pepper. Wash chives and marjoram and shake dry. Cut the chives into small rolls. Pluck the marjoram leaves, except for a few stalks for garnishing, from the stalks and chop finely.
3
Season to taste with salt and pepper. Wash chives and marjoram and shake dry. Cut the chives into small rolls. Pluck the marjoram leaves, except for a few stalks for garnishing, from the stalks and chop finely. Add marjoram to the goulash and fold in. Sprinkle goulash with chives and garnish with marjoram. Possibly serve with a dash of sour cream