Sausage goulash with cauliflower
easy
40 mins
40 mins
Ingredients
- 750 g Cauliflower
- 7-10 Tbsp Salt
- 7-10 Tbsp a good 1/2 l milk
- 2 Onions
- 4 (approx. 300 g) Vienna sausage
- 1 (approx. 200 g) thick slice of meat loaf
- 45 g Butter or margarine
- 30 g Flour
- 7-10 Tbsp white pepper
- 7-10 Tbsp Sweet peppers
- 1/2 package (150 g) frozen young peas
- 1 Bag of 4 portions of mashed potatoes
- 7-10 Tbsp grated nutmeg
- 1/2 bunch Parsley
Directions
- 1
Clean and wash the cauliflower and divide it into florets. Cook in 3/8 litres of boiling salted water and 3-4 tablespoons of milk for about 10 minutes. Pour onto a sieve, collect the vegetable water and measure 1/4 litre.
- 2
Peel onions and cut them into rings. Slice the sausages and cut the meat loaf into cubes. Heat 30 g fat in a pot and sauté flour in it. Add vegetable water and 1/4 milk while stirring and simmer for about 5 minutes.
- 3
Season with salt and pepper. Heat the remaining fat in a frying pan, fry the onions, sausage and meat loaf well. Dust with paprika and put it into the hot sauce together with the cauliflower florets.
- 4
Warm them up. Bring 1/2 litre water, frozen peas and a level teaspoon of salt to the boil. Remove the pot from the heat, add the rest of the cold milk and stir in the puree flakes. Stir again after 1 minute and season with nutmeg as desired.
- 5
Wash the parsley, dab dry and chop finely, except for a little to garnish. Arrange pea-potato puree and sausage goulash on plates. Sprinkle with parsley and paprika powder and serve garnished with parsley.
Nutrition Facts
720 kcal
41 g
49 g
27 g
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