Description
Cremiges Sahne-Gulasch mit zarten Wiener Würstchen und Penne, durchzogen von würzigem Senf, feiner Gemüsebrühe und frischem Schnittlauch; goldene Zwiebeln und Knoblauch sorgen für herzhaften, aromatischen Tiefgang.
Ingredients
Scale
- 250 ml Sahne
- 400 ml Gemüsebrühe
- ½ Bund Schnittlauch
- 5 Wiener Würstchen
- 1 große Zwiebel
- 3 Knoblauchzehen
- 1 ½ EL Senf, mild
- 3 TL Speisestärke
- Sonnenblumenöl
- Salz und Pfeffer
- 500 g Penne
Instructions
- Begin by preparing the ingredients. Slice the Wiener Würstchen into bite-sized pieces. Peel the large onion and cut it into thin rings. Peel the garlic cloves and finely chop them. Set all these prepared ingredients aside.
- Heat a large skillet or deep frying pan over medium heat and add a splash of sunflower oil. Once the oil is hot, add the sliced Würstchen, onion rings, and chopped garlic to the pan. Sauté everything together for about five minutes, stirring occasionally, until the onions turn translucent and the sausages start to brown slightly. This will build the base of your goulash.
- While the sausage mixture is cooking, combine the cream (Sahne) and vegetable broth in a bowl or measuring jug, mixing well. Once the onions are translucent, pour the cream and broth mixture into the pan with the sausages and onions. Stir well to combine. Allow the mixture to come to a gentle simmer.
- Add the mild mustard (Senf) to the pan. Start with 1 ½ tablespoons, but you can adjust the quantity to your taste preference for a stronger or milder mustard flavor. Stir the mustard thoroughly into the sauce and let the mixture simmer for several minutes so the flavors can meld.
- In a small bowl, mix 3 teaspoons of cornstarch (Speisestärke) with a few tablespoons of cold water. It is important to use cold water to prevent lumps. Stir until the cornstarch is fully dissolved and the mixture is smooth and liquid.
- Slowly pour the cornstarch mixture into the simmering sauce while constantly stirring. Allow the sauce to simmer for a few more minutes, stirring regularly, until it thickens to your desired consistency. If you prefer a thicker sauce, you can add a little more cornstarch mixture.
- Finely chop the chives (Schnittlauch). Add the chopped chives to the finished goulash sauce and stir well to distribute them throughout the dish.
- Season the goulash with salt and freshly ground black pepper to taste. Stir thoroughly and taste again, adjusting the seasoning or mustard if needed.
- Meanwhile, bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Drain the pasta and set aside.
- To serve, pile the cooked penne onto plates and generously spoon the Würstchen Senf Gulasch over the top. Garnish with additional chopped chives if desired. Serve hot and enjoy!
Notes
This goulash pairs wonderfully with penne, but you can use any pasta shape you prefer. If you like a stronger mustard flavor, feel free to add more mustard to the sauce. For extra creaminess, you can use a higher-fat cream. Always add the cornstarch mixture slowly to prevent the sauce from becoming too thick at once. Leftovers can be stored in the refrigerator and gently reheated the next day.
- Prep Time: 10
- Cook Time: 20
- Category: Schnelle und Einfache Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 350-450
- Sugar: 3-8g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 30-40g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
