Sausage Goulash with Potatoes

Ingredients

• 500 g waxy potatoes
• Salt
• 1 Red Onion
• 1 red bell pepper
• 1 yellow bell pepper
• 300 g chicken sausage
• 1 tbsp Rapeseed Oil
• 0.5 tsp ground cumin
• Pepper
• 500 g passata tomatoes
• 1 bunch chives (≈20 g)
• 80 g yogurt (3.5% fat)
• 1 tsp paprika powder

Instructions

1. 1.

   Wash, peel, and cut potatoes into bite‑sized cubes; boil in salted water for about 20 minutes.

2. 2.

   Meanwhile, peel the onion and slice it into thin strips. Halve the bell peppers, remove seeds, wash, and cut into pieces. Slice the sausages into small chunks.

3. 3.

   Heat oil in a pot over medium heat. Sauté onions and sausage pieces for 5 minutes. Add peppers and cook for another 3 minutes until softened. Season with cumin, salt, pepper, then add tomatoes, pour in a splash of water, and simmer gently for about 10 minutes.

4. 4.

   While the goulash simmers, wash chives, pat dry, and cut into fine ribbons. Drain potatoes well and fold them into the goulash. Divide the mixture among four bowls, top each with a dollop of yogurt, and sprinkle with chive ribbons and paprika powder.