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Hearty Potato Goulash | With Spicy Debrecener Sausages
(0)
40 min
Under an hour
Knuspr-Küche
Ein herrlich deftiges Kartoffelgulasch nach traditioneller süddeutscher Art: Zarte Kartoffelwürfel in sämiger Paprika-Kümmel-Sauce, verfeinert mit herzhaft angebratenen Debreczinern und frischer Petersilie. Der perfekte Eintopf-Klassiker für kühle Herbsttage!
Preparation method
Peel the potatoes and cut them into roughly 2 cm cubes. Finely dice the onions and garlic cloves. Slice the Debrecener sausages into slices approx. 1 cm thick.
Heat the clarified butter in a large casserole pot. Fry the sausage slices in it for 3-4 minutes until lightly browned. Remove and set aside.
In the remaining fat, sauté the diced onions over medium heat for 6-8 minutes until translucent and golden yellow. Add the garlic and tomato paste and roast for 1 minute while stirring.
Chef's tip
Traditionally, potato goulash tastes even more flavourful reheated the next day, as the spices infuse wonderfully.
A slice of fresh farmhouse bread or a crispy pretzel goes excellently with this.
Ingredients
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