White sausage goulash with parsley potatoes

Name: White sausage goulash with parsley potatoes
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 600 g Potatoes; 7-10 Tbsp Salt; 8 White sausages (approx. 75 g each); 300 g Mushrooms; 2 Onions (e.g. red); 1 red pepper; 3 TABLESPOONS Oil; 7-10 Tbsp Pepper; 1 TABLESPOON Flour; 1 TEASPOON Vegetable broth (instant); 6 Stem/s Parsley; 4 Stem/s Marjoram; 1 TABLESPOON Butter

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

Sauté quickly, cook briefly: With the Bavarian sausage the goulash is on the table in no time at all

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

600 g Potatoes
7-10 Tbsp Salt
8 White sausages (approx. 75 g each)
300 g Mushrooms
2 Onions (e.g. red)
1 red pepper
3 TABLESPOONS Oil
7-10 Tbsp Pepper
1 TABLESPOON Flour
1 TEASPOON Vegetable broth (instant)
6 Stem/s Parsley
4 Stem/s Marjoram
1 TABLESPOON Butter

Directions

1
Peel and wash the potatoes and cook them in salted water for about 20 minutes. Peel the skin off the sausages. Cut the sausages into slices. Clean, wash and halve the mushrooms. Peel onions and cut into fine rings. Clean, wash and finely dice the peppers.
2
Heat the oil in a large, deep frying pan. Fry the sausage slices in it and take them out. Fry the mushrooms in the hot frying fat for about 2 minutes. Add onions and paprika and fry for about 2 minutes. Add the sausage slices again. Season with salt and pepper. Dust everything with flour and sweat briefly. Deglaze with 1⁄2 l water and boil up. Stir in broth and simmer for about 3 minutes. Season goulash with salt and pepper.
3
Wash the herbs, shake dry and pluck the leaves from the stems. Chop the parsley. Drain the potatoes and let them drain well. Add butter and parsley and toss everything. Stir marjoram into the goulash. Serve everything.