Beef and sausage veggie soup.
Fantastic tutorial! Thanks for sharing.Today I'll do a batch of traditional Viennese Potato Goulash, as many recipes here the legacy of the Imperial Austro-Hungarian Empire.
Ingredients:
4 tablespoons Lard
1 large Onion chopped - today I had red ones but usally I use a yellow one
2 garlic toes chopped
1 tablespoon Majoram
1 teaspon whole Caraway
1 tablespoon tomato paste
5 tablespoons mild Paprika powder
2 Bay leaves
5 whole black Peppercorns
2 tablespoons vinegar - preferable Apple cider vinegar
1.5 quarts Beef broth
2 pounds small firm potatoes, peeled and quartered
1 pound smoked summer sausage sliced 0.25 inch thick - I used the last of my wild boar sausage
Heat lard, brown Onions and Garlic for 2-3 min on medium heat then add Majoram and Caraway and stir for a minute.
Take from the stove add the spices and Tomato paste and mix well.
Put back, stir and deglaze with Vinegar
add Broth and Potatoes and let simmer for 30min on low heat
finally add sausage and let it simmer for another 5-10 minutes on low heat
Let cool and reheat in the evening or even the next day to enhance the flavours.
Goes well with Rye sourdough bread and a dab of sourcream on the side.
Ingredients
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chop chop
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ready
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brown Onions, Garlic and add Majoram and Caraway
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off the stove - add spices and tomato paste
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add Vinegar, Broth and Potaoes
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after 30min add Sausage
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10 more minutes and done - serves 4
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Enjoy!