Cervelat Goulash

Total time: 30m
Preparation Time: 30m

For 4 people

Nutritional Information

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


  • 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


  • 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.

Discover cooking tips and more recipes at FOOBY

Products used in this recipe

Save these products to a list

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.

Recommended Wines

View all recommended wines

Are you looking for another recipe?

Over 600 delicious recipes on coop@home