Clean, wash and cut carrots and leek into thick slices. Cut the sausage into slices. Peel and finely dice onions and fry them in hot oil until translucent. Add prepared ingredients and deglaze with mixed broth. Season to taste with salt, pepper and thyme and cook for 10 minutes. Prepare flake puree according to package instructions. Serve goulash and puree on a plate
Per person approx. 1550 kJ/ 370 kcal, E 14 g, F 22 g, KH 28 g