Sausage Goulash
This sausage goulash recipe is loosely based on the Canadian-style goulash my mother always made with ground beef. Everything you know and love is there—tomato sauce, veggies, and macaroni—but I switched the hamburger for mild Italian sausage. It’s a really easy dish to make on weeknights when you don’t have much time.
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Ingredients For Sausage Goulash
Ingredient Notes
- Bay Leaf: Adds a subtle herbal aroma. Remove before serving.
- Beef Stock: The liquid base of the sauce. Low-sodium broth works well too.
- Canned Tomatoes: I use a mix of crushed and diced for both smoothness and texture.
- Italian Seasoning: A pre-mixed herb blend found in the spice aisle.
- MSG: Enhances the savoury flavour. I recommend using it.
- Sausage: Use raw, uncooked sausage. Mild Italian is my go-to.
- Smoked Paprika: Adds a deep, smoky note to the sauce.
- Worcestershire Sauce: Brings umami and depth to the dish.
It’s important to note that when making substitutions in recipes, the texture and flavour may be slightly different. However, these substitutes are the best options for changing the original recipe.
Ingredient Substitutions
- Bay Leaf: Skip it if you don’t have one.
- Beef Stock: Substitute with chicken broth, vegetable stock, or water with bouillon cubes.
- Canned Tomatoes: Using two cans of the same kind is fine.
- Garlic: Garlic powder (½ teaspoon) works in a pinch, but fresh is best.
- Green Pepper: Swap for red, yellow, or orange bell peppers.
- Italian Seasoning: Add dried oregano, basil, and thyme to taste.
- Macaroni Noodles: Any small pasta shape like shells, penne, or ditalini works well.
- MSG: A sprinkle of Parmesan can add a similar savoury depth.
- Olive Oil: Any neutral oil like canola or vegetable.
- Onion: Shallots are a good replacement.
- Sausage: You can use ground Italian sausage (not in casings) or swap with hot Italian, ground beef, turkey, chicken, plant-based sausage, or even smoked kielbasa.
- Worcestershire Sauce: Soy sauce (start with 1 ½ teaspoons) can add a comparable savoury depth.
Recipe Variations
Add any of the following ingredients for a twist on this sausage goulash recipe:
- Basil Pesto: Stir into the goulash directly or serve with a dollop on top.
- Corn: Stir in frozen or canned corn.
- Fresh Herbs: Add chopped parsley, basil, or oregano at the end for brightness.
- Greens: Stir in spinach or chopped kale before serving.
- Ground Beef: Replace half the sausage with ground beef.
- Mushrooms: Sauté sliced mushrooms with the sausage.
- Rice: Omit the macaroni, reduce the beef stock slightly, and serve over my perfect basmati rice instead.
- Shredded Cheese: Stir in mozzarella, cheddar, or Parmesan or serve on top as a garnish.
Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom to see the PRINTABLE recipe card with ingredient measurements and complete instructions.
How To Make Sausage Goulash
STEP 1: Brown the sausage in the olive oil.
STEP 2: Add chopped peppers, onions, and garlic. Cook until the vegetables have softened and the garlic is fragrant.
STEP 3: Add all the other ingredients (beef stock, crushed tomatoes, diced tomatoes, Worcestershire, Italian seasoning, smoked paprika, salt, pepper, bay leaf, and uncooked macaroni noodles.
STEP 4: Simmer until the pasta is tender. Serve goulash hot with crusty bread for dipping.
Expert Tips
1. Brown the sausage thoroughly before adding the vegetables for a richer flavour foundation.
2. Stir the goulash occasionally after adding the noodles to prevent sticking and ensure even cooking.
3. You can cook the macaroni beforehand and add it separately if you like; however, adding the noodles directly to the pot allows them to absorb the flavours of the sauce.
Recipe Notes
- Remove any casings from the sausage before cooking.
- I use MSG in most of my cooking and highly recommend it in this dish. That said, you can omit it if you want.
Storage
- Cool the goulash completely before transferring it to airtight containers, then store it in the refrigerator for 3-4 days. It may thicken upon refrigeration; add a splash of water or stock when reheating.
- This goulash freezes well. Use freezer-safe containers and leave some space for expansion. Thaw overnight in the refrigerator or reheat directly from frozen, adding extra liquid as necessary.
Related Recipes
- Lasagna Stew: Craving lasagna but short on time? Hearty lasagna stew is a quick and easy one-pot meal.
- Cheeseburger Pasta: All the flavours of a classic cheeseburger, including a cheesy sauce, yellow mustard, and dill pickles.
- Hamburger Stew: A simple rustic stew made with ground beef, potatoes, carrots, and peas.
Did you make this sausage goulash? Please rate the recipe and tell me how it went in the comments below. Also, stay in touch with me on Instagram, Facebook, and Pinterest to see more Nova Scotia recipes and simple comfort food.
Printable Recipe Card
Sausage Goulash
Special Equipment
- Measuring cups and spoons or digital kitchen scale
- Large heavy-bottomed pot
- Heatproof rubber spatula or wooden spoon
- Digital kitchen thermometer
Ingredients
- 1 tablespoon olive oil
- 2 lbs mild Italian sausage, uncooked, casings removed
- 1 large green pepper, chopped
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 cups beef stock
- 1 28-ounce can crushed tomatoes
- 1 28-ounce can diced tomatoes
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Italian seasoning
- 1 ½ teaspoons smoked paprika, or regular paprika
- 1 teaspoon MSG, optional
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 bay leaf
- 2 cups elbow macaroni noodles, uncooked
Instructions
- Heat the olive oil in a large, heavy-bottomed pot over medium heat. Once heated through, add the sausage in a single layer. Cook until the sausage is browned and reads 165ºF (74ºC) on a digital thermometer, about 7 to 8 minutes.1 tablespoon olive oil, 2 lbs mild Italian sausage
- Add the chopped green pepper and onion, and minced garlic to the sausage. Continue to cook for 5 to 6 minutes until the vegetables have softened and the garlic is fragrant.1 large green pepper, 1 large onion, 2 cloves garlic
- Add all of the remaining ingredients, including the macaroni noodles. Stir well, then bring to a light simmer. Simmer the goulash until the pasta is tender, about 10 to 12 minutes. Serve sausage goulash hot with crusty bread on the side.2 cups beef stock, 1 28-ounce can crushed tomatoes, 1 28-ounce can diced tomatoes, 1 tablespoon Worcestershire sauce, 1 tablespoon Italian seasoning, 1 ½ teaspoons smoked paprika, 1 teaspoon MSG, 1 teaspoon salt, ½ teaspoon ground black pepper, 1 bay leaf, 2 cups elbow macaroni noodles
Recipe Notes
- Remove any casings from the sausage before cooking.
- I use MSG in most of my cooking and highly recommend it in this dish. That said, you can omit it if you want.
Storage
- Cool the goulash completely before transferring it to airtight containers, then store it in the refrigerator for 3-4 days. It may thicken upon refrigeration; add a splash of water or stock when reheating.
- This goulash freezes well. Use freezer-safe containers and leave some space for expansion. Thaw overnight in the refrigerator or reheat directly from frozen, adding extra liquid as necessary.
Nutrition
Nutrition information is an estimate and is provided as a courtesy. For precise nutritional data, please calculate it independently using your preferred nutrition calculator.
Hi, I’m Kelly Neil. This is where I share Nova Scotia recipes and easy comfort food. I’ve worked with brands such as Loblaws, Lee Valley, Cavendish Farms, Canada Beef, and many more. Subscribe to my email newsletter for new recipes and inspiration!
This is a delicious take on American Goulash. I love the addition of the goat cheese for a little something different in a pasta recipe!
I used 1.25 lbs meat, used frozen peppers and onions, left out the MSG, and it was simple and delish! Thank you! Keeping this recipe.