SAUSAGE GOULASH RECIPES

Name: Southern-Style Beef and Sausage American Goulash
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American, Southern
Ingredients: 2 tablespoons olive oil; 1/2 cup chopped celery; 1/2 cup chopped green bell pepper; 1/2 of a large onion, chopped; 1 pound ground beef; 1/2 pound Italian sausage; 1/4 pound andouille sausage, chopped; 3 garlic cloves, chopped; 1 tablespoon Italian seasoning; 1 teaspoon kosher salt, or to taste; 1/4 teaspoon freshly cracked black pepper, or to taste; 1/2 teaspoon Creole or Cajun seasoning (like Slap Ya Mama), or to taste, optional; 1 (8 ounce) can tomato sauce; 1 can diced tomatoes with green chilies (like Rotel); 1 (14.5 ounce) can stewed tomatoes; 2 bay leaves; 1 tablespoon dried parsley; 2 cups beef stock/broth; 2 cups uncooked, elbow macaroni noodles

SOUTHERN BEEF AND SAUSAGE GOULASH - DEEP SOUTH DISH

Southern Beef and Sausage Goulash - Deep South Dish image

An American goulash, made with ground beef, Italian sausage and andouille, tomato, garlic and pasta, and seasoned with the Trinity and a bit of Cajun seasoning.

Provided by Deep South Dish

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Number Of Ingredients 19

Ingredients

2 tablespoons olive oil
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1/2 of a large onion, chopped
1 pound ground beef
1/2 pound Italian sausage
1/4 pound andouille sausage, chopped
3 garlic cloves, chopped
1 tablespoon Italian seasoning
1 teaspoon kosher salt, or to taste
1/4 teaspoon freshly cracked black pepper, or to taste
1/2 teaspoon Creole or Cajun seasoning (like Slap Ya Mama), or to taste, optional
1 (8 ounce) can tomato sauce
1 can diced tomatoes with green chilies (like Rotel)
1 (14.5 ounce) can stewed tomatoes
2 bay leaves
1 tablespoon dried parsley
2 cups beef stock/broth
2 cups uncooked, elbow macaroni noodles

Steps:

Heat oil in a large pot over medium heat; saute the celery, green pepper and onion until softened.
Add the ground beef and Italian sausage, cooking over medium high heat, until lightly browned and cooked through, breaking up the meat as it cooks.
Add the andouille sausage and the garlic, stir and cook another 3 minutes.
Add the Italian seasoning, salt, pepper, and Cajun seasoning, stir and cook another minute.
Stir in the tomato sauce, diced tomatoes, stewed tomatoes, bay leaves and parsley, and bring to a boil. Reduce heat and simmer uncovered for 15 minutes.
Add the beef broth and pasta, bring to a boil, reduce heat, cover and simmer for 20 minutes or until noodles are tender and liquids have reduced.
Taste, adjust seasonings as needed, remove and discard bay leaves, and serve with a nice side salad and a green veggie.

HUNGARIAN BEEF GOULASH – INSTANT POT RECIPES

Hungarian Beef Goulash – Instant Pot Recipes image

A hearty beef stew with lots of sweet Hungarian paprika in a fraction of the time of traditional cooking methods. (Note you have an American goulash with macaroni and ground beef in the database—this is not the same.)

Provided by Chop Secrets

Prep Time 5 minutes

Cook Time 40 minutes

Yield 6 people

Number Of Ingredients 14

Ingredients

2 lbs beef chuck (or bottom roast, cut into bite-sized pieces)
1 tsp kosher salt
1/2 tsp pepper
1 tbsp olive oil
1 tbsp butter
2 medium onions (finely diced)
1 clove garlic (minced)
3 tbsp paprika (preferably good quality Hungarian sweet paprika)
1 tsp caraway seeds (lightly crushed)
1 tbsp tomato paste
1/2 cup beef broth
14.5 oz diced tomatoes ((one can>)
2 tbsp corn starch (or arrowroot)
sour cream (for serving (optional))

Steps:

Season the beef with salt and pepper.
Add olive oil and butter to the Instant Pot. Using the display panel select the SAUTE function.
When butter melts, brown the meat on one side, 3-4 minutes. Meat will not be cooked through. Do not crowd the pot--you will have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
Add onion to the pot and saute until soft, 3-4 minutes.
Add garlic, paprika, caraway and tomato paste. Cook and stir 1-2 minutes more.
Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
Put the meat and any juices back into the pot, stir in diced tomatoes.
Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 15 minutes.
When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
In a small bowl, mix together cornstarch and 1/2 cup pot juices. Stir into the pot until thickened, returning to SAUTE mode as needed. Adjust seasonings.
Serve hot with a dollop of sour cream, alongside noodles, zucchini zoodles, mashed potatoes or with crusty bread.

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Calories 559.7 calories per serving

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