Sausage goulash

Yield: 4 servings

Measure Ingredient
1 pack Wall's pork sausages; (45g)
1 Onion finely chopped
1 tablespoon Butter
1 tablespoon Paprika
4 tablespoons Butter or margarine; melted
1 tablespoon White wine vinegar
1 cup Tomato juice
¼ cup Sour cream
2 teaspoons Plain flour

Arrange sausages in a heavy, unheated frying pan and cook slowly over low heat until browned

Heat butter in a large saucepan and saute onion until soft and yellow. Do not allow onion to brown

Sprinkle with paprika and caraway seeds, then continue to saute for another 4 minutes

Add vinegar and sausages, stir over low heat until sausages are well coated with spices

Add tomato juice, cover and bring to the boil, reduce heat, simmer for 15 minutes

Stir in sour cream blended with flour and seasoned to taste with salt if necessary

Heat thoroughly but do not boil: serve with parsley and rice Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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