A hearty goulash is sure to satisfy even the biggest hunger! This recipe combines beef sausages with tomatoes and capsicum to give a very pleasing overall result. Serve this Hungarian dish over noodles or potatoes.
25g lard or dripping
450g beef sausages
3 small onions, thinly sliced
2 teaspoons paprika
1 small green capsicum, seeded and cut into strips
25g plain flour
1 (400g) tin tomatoes
1/2 teaspoon salt
pepper, to taste
1 teaspoon sugar
1 bay leaf
1 (150g) container plain yoghurt
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Melt the lard in a large casserole dish and cook the sausages over a medium-high heat for about 10 minutes, until browned. Remove and slice each sausage into 4 pieces and set aside.
Add the onions to the dish and fry for 3 to 4 minutes, until soft. Add paprika and mix well. Add the capsicum then cook and stir for a further 2 minutes until soft. Stir in flour and contents of the tinned tomatoes. Add the water, salt, a shake of pepper and the sugar. Bring to the boil, stirring constantly with a wooden spoon. Add the sausages back in and the bay leaf. Cover and simmer for 20 minutes.
To serve remove the bay leaf, stir in 1/2 of the yoghurt. Place on serving dish and dollop the remaining yoghurt in the centre of the dish.