Potato goulash with Viennese

AUTHOR
Jennie Fields
DIFFICULTY
very easy
RATING
5 1

Ingredients

Servings: 1
  • 1.2 kg Potatoes
  • 1 Onion
  • 1/2 Savoy cabbage
  • 2 TABLESPOONS clarified butter
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Sugar
  • 7-10 Tbsp Sweet peppers
  • 1 TEASPOON creeping thyme
  • 1 TABLESPOON Vegetable broth (instant)
  • 1 can(s) (425 ml) chunky tomatoes
  • 4 Vienna sausage

Directions

  1. 1

    ##Peel, wash and cut the potatoes into large cubes. ##peel onion## and dice finely. ##Singing## clean, wash and cut into large strips from the stalk.

  2. 2

    Heat the lard in a casserole dish. Fry the potatoes and onion for 3-4 minutes, turning them over. Add cabbage. Season with salt, pepper, paprika and thyme. Add 3/4 l water and stock, bring to the boil, cover and simmer for about 20 minutes.

  3. 3

    Add chunky tomatoes to the potato goulash, bring to the boil and cook for another 5 minutes. Season the potato goulash with salt, pepper and 1 pinch of sugar. Cut the sausages diagonally into slices and heat them up in the potato goulash for 2-3 minutes (do not boil any more!).

  4. 4

    Dress everything.

Nutrition Facts

KCAL
550 kcal
CARBS
36 g
FATS
34 g
PROTEINS
20 g