Potato goulash with Viennese

Name: Potato goulash with Viennese
Yield: 1
Ingredients: 1.2 kg Potatoes; 1 Onion; 1/2 Savoy cabbage; 2 TABLESPOONS clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 7-10 Tbsp Sweet peppers; 1 TEASPOON creeping thyme; 1 TABLESPOON Vegetable broth (instant); 1 can(s) (425 ml) chunky tomatoes; 4 Vienna sausage

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

Ingredients

Servings: 1

1.2 kg Potatoes
1 Onion
1/2 Savoy cabbage
2 TABLESPOONS clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
7-10 Tbsp Sweet peppers
1 TEASPOON creeping thyme
1 TABLESPOON Vegetable broth (instant)
1 can(s) (425 ml) chunky tomatoes
4 Vienna sausage

Directions

1
##Peel, wash and cut the potatoes into large cubes. ##peel onion## and dice finely. ##Singing## clean, wash and cut into large strips from the stalk.
2
Heat the lard in a casserole dish. Fry the potatoes and onion for 3-4 minutes, turning them over. Add cabbage. Season with salt, pepper, paprika and thyme. Add 3/4 l water and stock, bring to the boil, cover and simmer for about 20 minutes.
3
Add chunky tomatoes to the potato goulash, bring to the boil and cook for another 5 minutes. Season the potato goulash with salt, pepper and 1 pinch of sugar. Cut the sausages diagonally into slices and heat them up in the potato goulash for 2-3 minutes (do not boil any more!).
4
Dress everything.