German ghoulash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 LB Pork Shoulder (pork butt, picnic roast) Note:2 pounds of homemade hot german sausage is used. The sausage is made from pork butt, paprika, garlic, pepper and cayanne pepper3 tbsp Canola Oil 2 lb Onion, sweet, raw Diced fine NOTE: equal amounts of onion to sausage3 tbsp Sweet Hungarian Paprika 1.5 tbsp Hot Hungarian Paprika, 1 tsp Pepper, black 1 tsp Garlic powder 5.3 cup College Inn Fat Free Low Sodium Beef Broth Note: 3-4.25 oz cans equal 5.3 cups. 1 tbsp Apple Cider Vinegar 1 tbsp Lemon, Peel, Grated.5 tsp Thyme, ground 1 tsp Marjoram, dried2 Bay Leaf 1 lb Potato, raw (optional)1 tsp Ground Cayenne Pepper
VERY IMPORTANT: equal amounts of onions to meat.
1) brown sausage
2) put 3 oz oil in a large pot and heat over a medium low heat. Add Onions. Reduce onions for about 1 hour. They need to be very soft to the point of being mushy.
3) add paprika, pepper, cayenne pepper, garlic powder, thyme and marjoram. Simmer for about 10 minutes.
4) add broth, sausage, vinegar, lemon zest and bay leaves. Simmer for another 30 minutes.
5) Add potatoes and simmer for 15 minutes or until potatoes are soft.
Serving Size: makes 10 -12 ounce servings with a little extra
Number of Servings: 10
Recipe submitted by SparkPeople user KCBECKER1.
1) brown sausage
2) put 3 oz oil in a large pot and heat over a medium low heat. Add Onions. Reduce onions for about 1 hour. They need to be very soft to the point of being mushy.
3) add paprika, pepper, cayenne pepper, garlic powder, thyme and marjoram. Simmer for about 10 minutes.
4) add broth, sausage, vinegar, lemon zest and bay leaves. Simmer for another 30 minutes.
5) Add potatoes and simmer for 15 minutes or until potatoes are soft.
Serving Size: makes 10 -12 ounce servings with a little extra
Number of Servings: 10
Recipe submitted by SparkPeople user KCBECKER1.
Nutritional Info Amount Per Serving
- Calories: 403.6
- Total Fat: 26.4 g
- Cholesterol: 85.2 mg
- Sodium: 310.1 mg
- Total Carbs: 16.1 g
- Dietary Fiber: 3.5 g
- Protein: 24.8 g
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