Viennese potato goulash

Name: Viennese potato goulash
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg Potatoes; 1 Onion; 1/2 (approx. 500 g) Head Savoy cabbage; 3 TABLESPOONS clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 1 TEASPOON dried thyme; 1 can(s) (425 ml) chunky tomatoes; 400 g Vienna sausage; 1 TABLESPOON Oil; 7-10 Tbsp Thyme leaves

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

In everyday life, nothing beats a practical and satisfying kitchen! And while the potato goulash is cooking, we look forward to a hearty lunch.

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg Potatoes
1 Onion
1/2 (approx. 500 g) Head Savoy cabbage
3 TABLESPOONS clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
1 TEASPOON dried thyme
1 can(s) (425 ml) chunky tomatoes
400 g Vienna sausage
1 TABLESPOON Oil
7-10 Tbsp Thyme leaves

Directions

1
Peel and wash the potatoes and cut into large cubes. Peel and finely dice the onion. Clean, wash and cut the savoy cabbage into pieces. Heat clarified butter in a frying pan. Fry the potatoes and onion for about 10 minutes while turning.
2
Add the savoy cabbage and fry for 3-4 minutes. Season with salt, pepper, paprika and thyme. Add tomatoes and 750 ml water, bring to the boil and braise for about 15 minutes. Cut the sausages into thick slices.
3
Heat the oil in a frying pan. Fry the sausages all around. Add to the potatoes 5 minutes before the end of the cooking time. Season goulash to taste again. Arrange in a bowl and sprinkle with thyme.