Pea goulash with guinea fowl
This pea goulash with guinea fowl is made with leftover roast Guinea fowl but you can use chicken, duck or poussin too. It is based on the traditional green pea goulash recipe, but I added some Hungarian Mangalica sausage – if you can’t find any, just use cooking chorizo. Serve it with boiled potatoes, rice or galuska.
Ingredients
Method
- Cut the sausage and carrot into small cubes. Finely chop the onion and garlic.
- Heat the oil over medium heat in a saucepan, then add the onion, sausage and carrot. Sauté for 5-8 minutes, until the onion is tender and the sausage has released some fat.
- Add the garlic, paprika, marjoram and tomato purée. Stir for 30 seconds, then add the water and stock cube. Add the bay leaf and cook for 10-15 minutes until the sauce has thickened and the carrot pieces are tender.
- Add the peas and cook for 3- 5 minutes, under a lid.
- Add the shredded guinea fowl meat and stir for a few minutes to warm through.
- Turn off the heat, then stir in the chopped parsley. Taste and adjust the seasoning, if needed.