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Ingredients (2 servings)
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300 g Feine Extrawurst
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1 Packung Eierspätzle
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1 Stk. Zwiebel
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2 EL Tomatenmark
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250 ml Gemüsebrühe
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Öl, Paprikapulver, Salz, Pfeffer
Preparation
- Cut the Extrawurst into bite-sized pieces and finely dice the onion.
- Heat a little oil in a pan, fry the sausage pieces and briefly sauté the onions.
- Stir in the tomato paste and a little paprika powder, roast briefly and deglaze with the vegetable broth.
- Let the sausage goulash simmer for about 10 minutes over medium heat and season well with salt and pepper.
- Fry the egg spaetzle in a separate pan with a little oil until golden brown and serve together with the sausage goulash.
