|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.|
Southern Beef and Sausage GoulashDon't you just love goulash? Now, of course, I'm talking about what we Americans refer to as goulash here, and not anything remotely resembling an authentic Hungarian goulash. Pasta, ground beef, Italian sausage, tomato, a bit of garlic, and in this case, The Trinity, a bit of Cajun seasoning, and some mild andouille sausage to southernize it just a tad, making it even better. Total comfort food, and ... it's all stovetop! So it's a quick & easy meal that is delicious. If you're looking for a very basic American goulash I've got that too! Click that link and we'll carry you right there!
Recipe: Southern Beef and Sausage Goulash©From the Kitchen of Deep South Dish
Prep time: 15 min |Cook time: 35 min | Yield: About 4 to 6 servings
- 2 tablespoons of olive oil
- 1/2 cup of chopped celery
- 1/2 cup of chopped green bell pepper
- 1/2 of a large onion, chopped
- 1 pound of ground beef
- 1/2 pound of Italian sausage
- 1/4 pound of andouille sausage, chopped
- 3 garlic cloves, chopped
- 1 tablespoon Italian seasoning
- 2 large pinches of kosher salt
- 8 turns of the pepper grinder
- 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama)
- 1 (8 ounce) can of tomato sauce
- 1 can of Rotel diced tomatoes
- 1 (14.5 ounce) can of stewed tomatoes
- 2 bay leaves
- 1 tablespoon of dried parsley
- 2 cups of beef broth
- 2 cups of uncooked, elbow macaroni noodles
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.
Cook's Notes: Andouille sausage is a highly spiced smoked sausage that is blended with Cajun spices, adding a spicy kick and great flavor to these dishes. If you substitute kielbasa or other smoked sausages in recipes where it calls for Andouille, it will affect the outcome of your dish and you’ll need to make adjustments in the seasonings you use. A side of this fantastic Cheesy Garlic Bread wouldn't hurt either. Oh my gosh is that stuff to die for!
Requires Adobe Reader - download it free!©Deep South Dish
☛ Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.
Check These Recipes Out Too!
Basic American Goulash
Southernized Baked Ziti
Hamburger Steak with Creamy Onion Gravy
Salisbury Steak with Mushroom Gravy
Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.