Sausage goulash

Name: Sausage goulash
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 250 g Mushrooms; 1 (400 g) Vegetable Onion; 30 g clarified butter; 1 TABLESPOON Flour; 300 ml Vegetable broth; 1 Cabanossi (Italian garlic sausage, 200 g); 1/2 package (225 g) frozen peas; 200 g Schmand; 7-10 Tbsp Salt; 7-10 Tbsp milled pepper; 7-10 Tbsp Rose peppers

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

250 g Mushrooms
1 (400 g) Vegetable Onion
30 g clarified butter
1 TABLESPOON Flour
300 ml Vegetable broth
1 Cabanossi (Italian garlic sausage, 200 g)
1/2 package (225 g) frozen peas
200 g Schmand
7-10 Tbsp Salt
7-10 Tbsp milled pepper
7-10 Tbsp Rose peppers

Directions

1
Clean the mushrooms and, depending on their size, cut them in half or quarters. Peel and quarter the onion and cut into wide strips. Fry the onion strips in clarified butter. Add mushrooms, sauté and dust with flour.
2
Pour in the stock, bring to the boil while stirring and cook for 10 minutes over a mild heat. Cut the sausage into slices, add to the mushrooms with the frozen peas and bring to the boil. Then cook for 5 minutes on a low heat.
3
Stir in the sour cream, bring the goulash to the boil again and season with salt, pepper and paprika. Potato dumplings go well with it.