Sausage Goulash
Sausage goulash is a simple, savoury stew with Italian sausage, macaroni, and vegetables in a smoky tomato sauce. Inspired by the Canadian-style goulash my Mum used to make.
Servings: 10 servings
Calories: 519kcal
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
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
Serving: 1serving | Calories: 519kcal | Carbohydrates: 41g | Protein: 19g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Cholesterol: 69mg | Sodium: 1048mg | Potassium: 405mg | Fiber: 2g | Sugar: 2g | Vitamin A: 220IU | Vitamin C: 17mg | Calcium: 38mg | Iron: 2mg