I originally was going to try the Hungarian version until I became distracted by the German version. I just can’t pass up anything that contains bratwurst. Even better, we are going to be using the remaining tomato juice from the cabbage rolls we made.
6 to 7 bratwurst links (about 1 1/2 pounds) sliced into 1 inch thick pieces
1 tbsp butter
1 small minced onion
1 tbsp Hungarian paprika
2 tsp caraway seeds
1 tbsp white vinegar
1 cup tomato juice
1/4 sour cream
2 tsp flour
Heat butter over medium heat and saute the onions.
Add in caraway and paprika.
Stir well. Oh, can you believe how pretty this looks?
Now add the vinegar.
Time to stir in the sausages.
Coat the brats with the onion mix. I really didn’t think this dish could get any prettier.
Pour in the tomato juice.
Cover and bring to a boil. Reduce heat and simmer for 15 minutes. Combine sour cream and flour in a small bowl. Plop it into the goulash.
Yeah droolin’ as I type.
Serve with potatoes or rice or shove into your mouth as it is. You will not be disappointed either way.
From the German Cookbook by Mimi Sheraton. Bitte genießen Sie das Essen!