sausage & zucchini "goulash"
(2 ratings)
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This has been my go-to summer supper for several years. It has evolved into the present incarnation over lots of time and trials. Everyone I've made it for loves it, including my two little cousins who are very picky eaters. You can make it with any variety of pork sausage. I prefer mild, but it's pretty good with sage sausage, too. My Dad likes it spicy, so he uses hot sausage.
(2 ratings)
yield
6 -8
prep time
20 Min
cook time
50 Min
Ingredients For sausage & zucchini "goulash"
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2 1/2 cwater, boiling
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1 Tbspmargarine, butter or olive oil
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1 1/4 cbrown rice, raw
- "GOULASH"
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1 pkgground pork sausage
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1 mdvidalia onion, chopped
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2 mdzucchini, diced
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1 candiced tomatoes with liquid
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1 canblack beans with liquid
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1 cansliced mushrooms, drained
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2 Tbsptaco seasoning mix
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1 Tbspgarlic powder
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1/4 cwater
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sour cream
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shredded cheddar cheese
How To Make sausage & zucchini "goulash"
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1Add butter (or olive oil) to boiling water. Add brown rice. Cover and lower heat to low. Set timer for 50 minutes.
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2While the rice is cooking, brown the ground sausage in a large skillet over medium heat, breaking it up as you go. When sausage is cooked, add onion and zucchini; saute using pork fat. When onions are translucent, drain off fat.
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3Add tomatoes, black beans, mushrooms, water and spices to the meat mixture. Stir to incorporate spices. Cover and lower heat to low. Simmer until timer for rice goes off, taking lid off for the last five minutes.
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4Serve "goulash" over rice and garnish with sour cream and shredded cheese.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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