This recipe is adapted from Tessa Kiros' Apples for Jam cookbook. It is delicious and reminded me of Green Bean Supper in it's preparation and appearance. I think this will become a staple at our house.
Sausage and Potato Goulash
1 lb. bulk sausage
1 med. onion, chopped
Brown together in a skillet and drain excess fat
Add:
1-2 tsp. paprika
5-6 medium potatoes, peeled and cut into bite-sized chunks
1 can diced tomatoes
1/2 cinnamon stick
1 bay leaf
2 c. hot water
salt and pepper to taste
Bring to a boil. Lower heat, cover and simmer about 20 min. Until potatoes are soft. Remove cinnamon stick and bay leaf before serving. Serve with bread to soak up all the juices.
Notes: I used red baby potatoes in this and so left the skins on. I also used a can of Italian seasoned tomatoes. You can take the cover off and boil the liquid down more, or you could thicken it with a bit of cornstarch if you want it thicker.
Jenny
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment