Paprika goulash with Kabanossi

Name: Paprika goulash with Kabanossi
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 6
Ingredients: 3 Peppers (e.g. green, yellow and red); 2 Leek sticks (leek); 5 large onions; 1.5 kg mixed goulash; 4 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 1 TABLESPOON Tomato paste; 7-10 Tbsp 1 1⁄2 Tbsp. flour; 1 can(s) (850 ml) Tomatoes; 400 g Kabanossi; 2 TABLESPOONS Vegetable broth; 1 collar Parsley

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 6

3 Peppers (e.g. green, yellow and red)
2 Leek sticks (leek)
5 large onions
1.5 kg mixed goulash
4 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
1 TABLESPOON Tomato paste
7-10 Tbsp 1 1⁄2 Tbsp. flour
1 can(s) (850 ml) Tomatoes
400 g Kabanossi
2 TABLESPOONS Vegetable broth
1 collar Parsley

Directions

1
Clean, wash and cut the peppers into large pieces. Leek clean, wash and cut into wide rings. Peel and chop onions. Dab meat dry.
2
Heat the oil in a frying pan and fry the meat in it in portions all around. Fry together with the last meat portion of paprika, leek and onions. Add all the meat again. Season well with salt, pepper and paprika powder.
3
Stir in tomato paste and sweat briefly. Sprinkle with flour and also sweat. Stir in tomatoes together with juice and 1 1⁄4 l water. Crush the tomatoes a little bit and boil everything up.
4
Cut the sausage into slices. Stir in stock and sausage. Cover and bake in a preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 1 3⁄4 hours.
5
Wash and chop the parsley. Season the goulash and sprinkle with parsley. Serve with bread dumplings or macaroni. Drink tip: dry red wine, for example a strong Cabernet Sauvignon.