Who said it was Goulash?

Hungarian GoulashGoulash, throw in the kitchen sink, leftovers created.  So many ways to turn a unique dish into a masterpiece.  The reason I called this Hungarian, is because of the meat.  My husband and I traveled to Wisconsin and went to a very popular meat market called Held’s market.  I had him get some Hungarian sausage. After making the dish, I realized I forgot to add the sour cream.  It wasn’t missed that much!!

Serves 8

Julies Version of the Hungarian Goulash

3 TB vegetable oil

2 lbs of Hungarian Sausage (Italian sausage of your flavor)

2 TB all-purpose flour, 1/4 tsp salt, 1/2 tsp pepper

2 brown onions, peeled and diced

4 garlic gloves peeled and minced

2 TB tomato puree

3 TB smoked paprika

2 cans 14 oz diced tomatoes with juice

1 TB honey

2 red bell pepper

1 cup sour cream

Cooked pasta, parsley, sour cream

  1. Preheat oven to 325
  2. remove skin from the sausage and dip in the flour mixture of seasoning.
  3. Place in skillet oil
  4. place sausage in skillet and cook the pink out
  5. Remove
  6. add garlic and onions, cook till tender
  7. add tomato puree and cook
  8. add the smoked paprika and tomatoes
  9. add honey to cut the acidic
  10. add the sausage back in and place in oven
  11. bake in oven for about 3 hours
  12. add the red pepper
  13. place back in oven for 30 minutes
  14. Remove from oven
  15. Place the pasta in the bowl, add the goulash and spoon the sour cream and parley on top.





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