250gsmoked sausages (kielbasa), frankfurters or pancettacut into small chunks or dices
2red peppersdeseeded, halved and sliced
500mlpork stockor vegetable stock if vegetarian/vegan
½teaspoonground black pepper
chilli powder or chilli peppersoptional, according to taste
handful leaves fresh parsley
Prepare the potatoes: peel them, wash and cut into dices of roughly the same size, set aside.
In a large and deep non-stick pot, add the oil and bring to medium-high heat.
Add the onion, sprinkle with chilli powder (or dried or fresh seeds), toss and fry for 3 minutes.
Add the garlic and the rest of the goulash seasoning mix: paprika, smoked paprika, caraway seeds, marjoram, black pepper. Toss and fry for another 2 minutes before adding the diced smoked sausages. Cook for 5-7 minutes, stirring occasionally, making sure that nothing sticks to the bottom of the pot.
When the sausages are slightly brown on top, add the potatoes and pour over the stock. Turn the heat up a bit if needed, bring to boil. Cover with a lid and cook on moderate heat for 5 minutes.
Add the sliced peppers, stir properly, cover again and cook for about 8 minutes or until the potatoes are almost cooked.
Using a fork, mix the milk with flour until smooth, then add the mixture to the goulash. Toss thoroughly, so the sauce thickens evenly. Add more water if the sauce is too thick, or reduce if you like it thicker.
Cook for a couple more minutes, until the potatoes are soft in the middle.
Serve in a deep bowl, sprinkle with parsley, and enjoy it with a slice of sourdough bread.
Top Tip: I am not using any additional salt in this recipe, as the smoked meat is salty enough, as well as the stock.