Mushroom-Paprika-Pan with sausages

Name: Mushroom-Paprika-Pan with sausages
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 400 g Mushrooms; 500 g Chinese cabbage; 1 glass (370 ml) Tomato-Paprika; 3-4 (approx. 300 g) Bock or poultry sausages; 2 medium-sized onions; 1-2 TABLESPOONS butter/margarine; 1 (40 g) Bag "Fix for; 7-10 Tbsp Sausage Goulash"; 5-6 Tbsp Tomato Ketchup; 7-10 Tbsp salt, black pepper; 7-10 Tbsp Sweet peppers; 1 collar Chives; 7-10 Tbsp Parsley

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

400 g Mushrooms
500 g Chinese cabbage
1 glass (370 ml) Tomato-Paprika
3-4 (approx. 300 g) Bock or poultry sausages
2 medium-sized onions
1-2 TABLESPOONS butter/margarine
1 (40 g) Bag "Fix for
7-10 Tbsp Sausage Goulash"
5-6 Tbsp Tomato Ketchup
7-10 Tbsp salt, black pepper
7-10 Tbsp Sweet peppers
1 collar Chives
7-10 Tbsp Parsley

Directions

1
Clean, wash and chop the mushrooms and cabbage. Drain the tomato-paprika. Cut the sausages into slices. Peel and finely dice onions
2
Fry the sausages in hot fat. Remove. Fry the mushrooms, cabbage and onions in the frying fat while turning for about 5 minutes. Add the sausages again. Deglaze with 3/8 l water. Stir in contents of bag and ketchup and bring to the boil. Add paprika and heat up
3
Season everything with salt, pepper and paprika powder. Wash the chives and cut into small rolls. Garnish mushroom pan with chives and possibly parsley. Serve with: bread or mashed potatoes
4
This is how you conjure up a delicious stew from the mushroom pan in no time: canned tomatoes (425 ml) and cooked small
5
Add noodles or rice