Sausage Goulash – Czech Buřtguláš
Spicy and extra delicious! Such is a recipe for buřtguláš, Czech sausage goulash. It is on the table in just 30 minutes and tastes great with fresh bread.
Servings 4
Ingredients
- 1 lb (450 g) sausages
- 1 lb (450 g) potatoes about 4-5 pieces
- 3 onions
- 2 cloves of garlic
- 2 Tbsp pork lard or vegetable oil
- 2 and ½ - 3 cups (600-700 ml) beef or chicken broth
- 1 Tbsp sweet ground paprika
- 1 tsp crushed caraway seeds
- ¼ cup (33 g) all-purpose flour
- salt
- ground pepper
Instructions
- Peel potatoes and cut them into 1-inch (2,5 cm) cubes.
- If necessary, peel the sausages, then cut them into 1,5 cm (2,5 cm) cubes, about the same size as diced potatoes.
- Roughly chop the onion. Peel and crush or press garlic cloves.
- Heat the lard in a pot over higher heat, add the onions and fry them, frequently stirring, until slightly golden.
- Add the crushed caraway seeds and sausages. Sauté for 2 minutes.
- Sprinkle with flour and fry for 1 minute while stirring.
- Add cubed potatoes, garlic, sweet paprika, and sauté for 1 minute.
- Pour in the broth so that the potatoes and sausages are just submerged, but not more. Otherwise, the goulash will be thin and will resemble a soup.
- Stir well, bring to a boil.
- Reduce heat to a minimum, cover with a lid, and cook, occasionally stirring, for 20 minutes or until potatoes soften.
- Season with salt and pepper to taste as the final step.
Notes
- Makes 4 yields.
- Serve this sausage goulash warm, with fresh bread. Sprinkle with chopped green parsley while served.
- As it is with goulashes, this dish tastes better the next day, when its flavors develop even more.
- If you add more potatoes to the buřtgláš, you don't need any other side dish, and you can eat it on its own, as is.
- The buřtguláš includes crushed caraway seeds. According to some recipes, dried marjoram is also added - feel free to try.