Monday, October 27, 2014

Traditional Fare

In the restaurant where I work, we have a lunch service every day until closing time at 4:00.  From October to the end of March, our lunch service includes a hot entree, which I am in charge of making.  We often serve Beef Goulash, which is popular with the customers.  Our goulash is a traditional American version of goulash which includes macaroni noodles and ground beef.  While I like our version, I also like to research dishes and their origins.  I found that traditional Hungarian goulash is more of a stew than the American version.  

So I did some recipe searching and comparisons, and I came up with this Sausage & Potato Goulash.  Even though we loved it a lot, I picked the wrong night to make it since it was rather warm that evening.  Although I despise snow, I think this recipe would be perfect for those bone-chilling nights when there is snow outside and a fire in the fireplace.  I added kale to this goulash, but you could easily substitute spinach or even leave it out.  Even my picky son loved this goulash.  The longer you cook it, the thicker it gets.  It's a pretty easy one-pot dish, and it's darn tasty!

1 lb smoked sausage, sliced
1 onion, chopped
2 T butter
Pinch of sugar
One 28-ounce can crushed tomatoes
1 T tomato paste
Olive oil
4 cloves garlic, minced
1 bunch kale, stems discarded and leaves chopped
3 C red potatoes, cubed
1 T paprika
4 C beef stock
Salt & pepper, to taste

In a large pot or dutch oven, melt the butter and drizzle in some olive oil over medium high heat.  Brown the sausage in the pot and remove to a plate.  Add the onion and the pinch of sugar to the pot and reduce the heat to medium.  Cook the onion until browned and tender.  Add in the beef stock, canned tomatoes, garlic, paprika, tomato paste, potatoes, and season with salt and pepper.  Bring to a rapid boil over high heat.  Reduce the heat very slightly so that it continues to boil.  Cook for 15 to 20 minutes (stir frequently) or until the potatoes are done and the stew is thick.  You can continue to cook it longer if you'd like it thicker.  Add the sausage back in and the kale in during the last five minutes to wilt the kale. This goes great with some warm cornbread!

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