Wednesday, January 20, 2010

Southern Beef and Sausage Goulash

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.
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 Goulash

Don'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!

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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 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
  • 2 large pinches kosher salt
  • 8 turns of the pepper grinder
  • 1/2 teaspoon Cajun seasoning (like Slap Ya Mama)
  • 1 (8 ounce) can tomato sauce
  • 1 can of Rotel diced tomatoes
  • 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

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 Hasselback Cheesy Garlic Bread wouldn't hurt either. Oh my gosh is that stuff to die for!

Instant Pot: Prepare as above using saute function. Reduce beef stock/broth to 1-1/2 cups. Seal and set for 4 minutes on high; quick release, stir and taste to adjust seasonings as needed.


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©Deep South Dish
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Check These Recipes Out Too Y'all!

Basic American Goulash
Southernized Baked Ziti
Hamburger Steak with Creamy Onion Gravy
Salisbury Steak with Mushroom Gravy
Posted by on January 20, 2010

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