This Goulash, a Hungarian dish, is super simple -sausages, peppers and broth seasoned with tomato paste and paprika powder. 20 minutes, done!
What is Goulash?
Goulash is a common dish in Central Europe and Hungary. It is written as Gulyás in Hungarian, Gulasch in German.
Goulash mostly refers to stewed beef and vegetables. Sweet pepper (paprika) is often used as a seasoning base. But in fact, it is not necessary to use beef, especially under the influence of climate change. Consume less cattle and switch to other meats can reduce carbon emissions. So I used sausage this time.
Goulash Video Recipe from German Chef Thomas
More Fragrant when cooking with Ghee
Thomas uses clarified butter, which is actually ghee used by Indians. When the butter is cooked until the water evaporates and the whey separates, the clear liquid that remains is clarified butter. Its taste is more condensed than butter, fragrant with a nutty flavour.
Serve with Short Pasta, Rice, Potato or Bread
I didn’t add slurry to this goulash, so it won’t be too thick when cooked. But it’s also because cooking slowly on a low heat, the sauce will be concentrated and hence not too thin. It’s suitable for short pasta, such as macaroni, penne, farfalle. It can also be served with rice, boiled potatoes or with bread.
Ingredients
Serves 2
- 100 g organic lemon herbs sausages, chopped
- 1 small onion, diced
- 1 clove garlic, minced
- ½ red pepper, diced
- ½ yellow pepper, diced
- ½ green pepper, diced
- 1 tbsp tomato paste
- 1 tbsp paprika powder
- 1 tbsp dried basil
- 300 ml water
- ¼ tsp salted vegetable bouillon powder
- salt and pepper to taste
- fresh parsley, chopped
- ½ tbsp Ghee
How To Make Hungarian Style Sausage Goulash
- Heat the ghee with medium low heat in a pan, sauté onions until turning brown, then add garlic and peppers, sauté for a further 5 minutes or so.
- Add sausages, tomato paste, paprika powder, dried basil and vegetable bouillon powder. Pour in the water, mix well and cover with a lid. Turn down to low heat and simmer for 20 mins.
- Now the peppers should be tender enough, and the water also reduced. Have a taste and adjust if required. Garnish with parsley and serve with short pasta, rice, bread, or any grains.
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