Sausage goulash from the oven with puree edge
easy
50 mins
50 mins
Ingredients
- 1 kg Potatoes
- 7-10 Tbsp Salt
- 250 g Cutting beans
- 2 Onions
- 1 (approx. 100 g) Carrot
- 500 g Meat Tomatoes
- 150 g Cabanossi
- 200 g Vienna sausage
- 200 g coarse uncooked sausage
- 1 TABLESPOON Oil
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sweet peppers
- 7-10 Tbsp dried marjoram
- 150 ml + 2 tablespoons of milk
- 150 g Fresh cream
- 7-10 Tbsp grated nutmeg
- 1 Egg yolk (size M)
- 2-3 stem(s) Marjoram
- 7-10 Tbsp Grease
Directions
- 1
Peel, wash and chop the potatoes. Cook in boiling salted water for about 15 minutes. Clean, wash and chop the beans. Cook in boiling salted water for 10-12 minutes.
- 2
Onions peel and cut into slices. Peel, wash and slice the carrot diagonally. Wash and clean the tomatoes and cut into small pieces. Slice Cabanossi and Wiener. Squeeze the sausage meat out of the skin as small dumplings.
- 3
Heat the oil in a pan. Fry slices of sausage and meatballs. Add carrot, onions and tomatoes. Sauté briefly, season with salt, pepper, paprika and dried marjoram. Add 1/4 litre of water, bring to the boil and simmer for about 10 minutes.
- 4
Drain the potatoes and press them through a potato ricer. Add 150 ml milk and 50 g crème fraîche, mix well. Season with nutmeg, let cool down a little. Pour into a piping bag with star-shaped spout.
- 5
Grease a casserole dish. Pour mashed potatoes as a wreath into the mould. Whisk the egg yolks with 2 tablespoons of milk. Spread the mashed potatoes with it. Drain the beans and fold into the goulash. Fill the goulash into the potato wreath.
- 6
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes. Wash the marjoram, shake dry and, except for something to garnish, pluck leaves from the stalks and chop finely.
- 7
Season 100 g crème fraîche with salt and pepper, fold in marjoram. Garnish with marjoram. Serve the crème fraiche with the sausage goulash.
Nutrition Facts
840 kcal
43 g
58 g
34 g
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