Tuesday, April 15, 2014

Sausage Potato Goulash

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
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.

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