Cervelat Goulash


30m
Preparation/cooking time: ca. 30m

Servings
For 4 people


Nutritional Information

Contains 621 Kcal, 21g Protein, 50g Carbohydrates, 37g Fat


Ingredients

  • 4 cervelat sausage, peeled, cut in half lengthways and then into 1-cm-thick slices
  • a little clarified butter
  • 3 onion (approx. 70 g each), cut into quarters
  • 1 kg waxy potatoes, cut into 2-cm cubes
  • a little paprika
  • 2 dl vegetable bouillon
  • 2 pinches salt
  • 100 g sour single cream

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Instructions

  • Heat the clarified butter in a frying pan. Fry the Cervelat slices until golden brown. Reduce the heat. Add the onions, potatoes and paprika and sauté for approx. 3 mins. Pour in the stock, bring to the boil, reduce the heat, cover and simmer for approx. 20 mins. until the potatoes are soft, season with salt.
  • Plate up the goulash, season the half cream with salt, pour over and sprinkle with paprika.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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