Sausage Goulash

For the sausage goulash, finely chop the onions, cut the sausage into pieces about 1 cm wide and the bell bell pepper into fine strips.

Heat the oil in a large saucepan, add the sausage pieces and fry until hot. Add onions and pressed garlic and sauté.

Deglaze with water, gravy and red wine, bring to a boil and add the bell pepper pieces. Simmer gently for about 1 hour until onion and peppers are mostly cooked away.

Cut the potatoes into quarters and add to the goulash. Simmer for another 20 minutes and stir 2 teaspoons of crème fraiche into the sausage goulash before serving.

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