Sausage goulash with potato crust

AUTHOR
Eunice Scott
DIFFICULTY
very easy
RATING
3 3
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 2
  • 4 small or 2 large fried sausages (approx. 250 g)
  • 1 TABLESPOON Oil
  • 1 can(s) (400 ml) Erasco
  • 7-10 Tbsp Hungarian goulash soup
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Nutmeg
  • 1/8 l Milk
  • 1 bag of mashed potatoes
  • 2 TABLESPOONS butter / margarine
  • 3-4 Stem(s) Parsley

Directions

  1. 1

    Cut the sausages into pieces about 2 cm thick. Fry them all around in hot oil until golden brown. Add goulash soup and bring to the boil once. Divide into four small or one large casserole dish.

  2. 2

    Preheat the oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3). For the puree boil 3/8 l water and approx. 1/2 teaspoon salt. Remove from the stove, add milk. Stir in the puree flakes. Stir in butter.

  3. 3

    Season to taste with nutmeg.

  4. 4

    Stir the puree again and spread on the sausage goulash. Bake in a hot oven for about 15 minutes until golden brown. Wash parsley, shake dry, chop and sprinkle over the sausage goulash.

Nutrition Facts

KCAL
430 kcal
CARBS
10 g
FATS
33 g
PROTEINS
20 g