“Jelly ear” goulash
1000 g
of potatoes
2–3
sausages
50 g
of dried mushrooms
salt
pepper
powdered paprika
hot peppers
spring onion greens
1
larger onion
3–4
cloves of garlic
1.5 tablespoons
of lard
smooth flour for thickening
1.5–2 litres
of water
Soak the dried mushrooms (Jelly ear/Jew’s ear) in water for 2 hours. Peel, wash and cut the potatoes. Cut and slice the sausage and onions. Sweat the onion in the lard, add the goulash and hot pepper powder mix and stir. Into this colourful base, add the sausage and potatoes and sauté vigourously. Add hot water and stew until the ingredients are semi-soft. Add the pre-soaked sliced mushrooms and stew further. Add the salt, pepper and smooth flour. Quickly bring to the boil and turn off the heat. Garnish with parsley or lovage.