This is the second recipe that is from the Hungarian folks here in the part of the city where I live. I prepared the mushroom goulash just a couple of weeks ago.
The basic recipe is from my friend and she cooks it for a long time. I only added a piece of celery and a small carrot to it. The sauce is creamy and goes great with a short kind of pasta.
When you ask what is Hungarian style, just a good amount of paprika powder. Use sweet and hot and even some smoked paprika.
Recipe for 2:
4 large Wiener sausages, 1 small can sweet corn, 1 onion, 1 clove of garlic
1 carrot, 1 celery stalk are optional
150 ml veg stock, 150 ml double cream, 1 tbsp oil
2 tsp potato starch with 2 tbsp water
All kinds of paprika powder you like, about 3 tsp, salt and pepper, chives
Chop onion, garlic, carrot abd celery. Drain the sweet corn. Cut the sausages in 1/2 inch.
Cook the pasta, if it takes up to 10 min. Start pasta with less cooking time a bit later.
In a pot heat up the oil and saute onion, then add garlic and celery and carrot. Cook for 5 min. Add the stock and the sausages and all kinds of paprika. Now in with the sweet corn and the double cream. Heat it through and prep the starch slurry. Bind the sauce and let it cook for a couple of min to thicken. Check the seasoning. Finish with some chives.
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