Quick and easy stove-top lasagna made with bowtie pasta.
Brutus: Mama, I have to tell you something but I think you’re gonna be mad.
Me: What is it, bud?
Brutus: You know how I always say I love it when you cook something?
Me: Mmm-hmmm…
Brutus: Well, that’s not always true.
Me: Oh yeah?
Brutus: Well, what I mean is… what I’m trying to say is… this is really good. But I mean it this time. I reallyreallyreally like this. And I mean it. Because I didn't always mean it when I said other stuff was good. But I really mean it now. And I want you to cook this again. A lot. But I love everything you cook. I mean, I love that you cook it. For us. But I don’t always love eating it. But I do now. With this. I really love this. And I want you to keep cooking it. This. Not all the other stuff. Well, some of the other stuff. But this mostly. Mama, will you just cook this again?
Me: Good Lord, son, don’t hurt yourself. I think mama understands what you’re saying.
Brutus: You do?
Me: Yep. You want more broccoli and less lasagna.
Brutus [doing the cutest 7-year old facepalm ever seen]: Maa-maaaa
Me: Just kidding, bud. I gotcha. I’ll make this again soon.
Bless his heart. I will definitely be making this again! My poor family suffers from the ‘are we ever going to eat this again?’ phenomenon that plagues most food bloggers' households. We’re constantly trying new dishes to post on the blog and don’t repeat ourselves often enough.
But I’ll make this one again soon for a few reasons. One – because Brutus earned it. Two – because it’s delicious. And Three – because it makes a large batch and the leftovers heat up beautifully so this Sunday dinner can make an encore performance the following Wednesday and I get a night off of cooking!
Skillet Bowtie Lasagna
1 pound ground beef Salt and pepper 1 24-ounce jar spaghetti sauce 1 teaspoon garlic powder 3/4 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon red pepper flakes (optional) 1 tablespoon Italian seasoning 12 ounces bowtie pasta (farfalle) 1 pint cottage cheese (can substitute ricotta) 8 ounces mozzarella cheese, shredded
Brown ground beef in a large skillet over medium high heat, seasoning with salt and pepper to taste. You’re going to need a really large skillet for this. If you don’t have something 14-inches or wider, just prepare this in a large pot or Dutch oven. Drain excess fat from meat then add spaghetti sauce, garlic, salt, pepper, red pepper flakes and Italian seasoning. Reduce heat, cover and simmer until pasta is ready.
Cook pasta per manufacturer’s instructions for al dente preparation in liberally salted water. Drain well then add to meat sauce. Also add cottage cheese and gently stir until all ingredients are thoroughly incorporated.
Sprinkle mozzarella over pasta mixture, cover and cook on low for 10-15 minutes or until dish is bubbly and mozzarella is melted. I then put mine under the broiler for a few minutes to brown the cheese but you don’t have to.
I am so thankful for Pinterest. I mean seriously. I love it. I wanted to make a variety of sweets this weekend. I had a few ideas in mind but I decided to pop over to my “Stuff I Want to Cook” board and found the No-Bake Peanut Butter and Chocolate Cornflake Bars I’d pinned from Joyously Domestic. Like eons ago. But because of the magic that is Pinterest, I rediscovered these beauties and got excited all over again.
I had this post all typed up and scheduled to roll out today but something happened at home last night that made me change up my post. Something amazing happened. Husband got excited about these.
That’s a big deal.
That’s a HUGE deal.
Why? I don’t know how or why the universe decided my soul mate would be someone as completely disinterested in food as Husband is but he couldn't care less about it. I used to get my feelings hurt so bad I’d want to cry. And then it would just make me so mad I’d want to spit! He’d rather eat Subway or a bag of Doritos than anything anyone ever made homemade. He just doesn't care about food. And he especially lacks appreciation for Southern cuisine. I do not understand this. This does not compute.
And he really doesn't care much for sweets. So when he came around the corner last night with one of these in his hand to declare to me that they were “really frickn’ good” I was shocked. They've been sitting on the counter for three days. It took him three days to even spark enough interest to try one. And look at the things! Would it take you three days before you even thought to have a taste?! And then he got another one later. And proceeded to tell me again how good they were.
Folks, in ten years, this was the most enthusiastic reaction I have ever gotten out of the man (regarding food, that is! ~snort~). The kicker? It’s not even my recipe! Ha!! So, thank you, Joyously Domestic, for finally making Husband’s taste buds sing!
Peanut Butter Chocolate Crunch Bars recipe adapted from Joyously Domestic
5 cups corn flakes
1 cup light corn syrup
1/4 cup sugar
1/4 teaspoon salt
2 cups creamy peanut butter
1/2 teaspoon vanilla extract
1 cup chocolate chips
Measure out corn flakes and add to a large bowl; set aside. You have to do this beforehand because you need to work quickly once the corn syrup mixture is ready.
Line a 13x9 baking dish with wax paper or aluminum foil; set aside. Same drill.
Heat corn syrup, sugar and salt in a medium-sized saucepan over medium heat until boiling. Boil mixture for one minute or until sugar is no longer gritty. Do not cook longer than one minute or your soft syrup could set up like taffy or hard candy!
Remove from heat then stir in peanut butter and vanilla until smooth. Pour peanut butter mixture over cornflakes and gently fold until about halfway combined. Add chocolate chips and continue gently combining mixture until cornflakes and chocolate chips are evenly distributed (chocolate chips will melt slightly).
Spread mixture into prepared pan and tamp down a bit (I laid a sheet of wax paper over it and pressed down with my hands but a rubber spatula would do the trick too). Once cooled to room temperature, cover pan and refrigerate until chocolate is firm. Lifting up on wax paper or aluminum foil, remove giant awesome slab of goodness from pan then cut into bars. Store in an airtight container at room temperature.
A simple casserole recipe made with uncooked white rice and sausage perfect
for supper, side dishes, potlucks and Thanksgiving (sometimes called Rice
Dressing or Rice Stuffing).
Anybody that’s been here a while knows about my love affair with rice. And
that my poor ol’ Canadian, potato-loving husband is just out of luck. Because
if I’m doing the cooking, we eating rice.
And p.s… to the fella that said rice is yankee food on the facebook page the
other day… um… well, the East Coast low country and the Gulf Coast bayou were
built on rice so, those of us in those areas have rice in our blood. And that
covers a pretty good chunk of the South.
Whew, I've wanted to get that off my chest for a few
days now. I feel so much better!
Anyway! I came across a recipe for a sausage and rice casserole in one of my
old Paula Deen cookbooks the other day and just had to try it! When I pulled
it out of the oven both girls came into the kitchen sniffing around like
little hound dog puppies.
It’s got a good bit of celery and onion in it so I had a feeling they would
lose their enthusiasm when I pulled the lid off. But nope! Angel Baby asked
what the green stuff was and Flossy told her, “Just don’t worry about it. It’s
like spaghetti and meat loaf. There’s all kinds of stuff in spaghetti
and meat loaf we don’t like but it tastes good when it’s cooked all together.”
I noticed they were hanging around pretty close as I was taking pictures.
When I was done I gave them spoons and let them go to town. And those two
little suckers just about knocked the bottom out of my casserole dish! I
finally had to take it away from them! God bless them. God bless
their little rice loving, green stuff eating, Southern hearts.
If you love comfort food casseroles like this one, check out a few of
these recipes too!
Chicken & Stuffing Casserole
- An addictive casserole recipe with Pepperidge Farm stuffing, sour
cream and chicken.
Smothered Chicken Casserole
- Layers of creamy potatoes (think Potatoes Au Gratin) topped with
chicken, smothered with cheese and bacon!
Pork Chop Casserole
- An easy pork chop bake made with rice and French onion soup.
Hamburger & Rice Casserole
- Ground beef and rice baked together in a classic casserole recipe
that's easy to make your own.
Chicken Tetrazzini
- Classic tetrazzini made with pasta, mushrooms, wine (optional) and
cheese. Super easy AND super delicious!
Recipe for Sausage & Rice Casserole
Sausage and Rice Casserole
Yield: 4 Servings
Author: Mandy Rivers | South Your Mouth
Prep time: 10 MinCook time: 1 HourTotal time: 1 H & 10 M
A simple casserole recipe made with uncooked white rice and sausage perfect for supper, side dishes, potlucks and Thanksgiving (sometimes called Rice Dressing or Rice Stuffing).
Ingredients
1 pound pork sausage (I use “hot”)
1 medium onion, diced
1 1/2 cups finely diced celery
1/4 teaspoon red pepper flakes (optional)
1 14.5-oz can chicken or vegetable broth
1 10.5-oz can cream of celery soup
1 cup long-grain white rice, uncooked
Instructions
Brown and crumble sausage in a large skillet. When sausage is about half cooked, add onion, celery and red pepper flakes then continue cooking until sausage is no longer pink and veggies are starting to become translucent. If your sausage is particularly fatty, drain off some of the fat – I usually don't.
Spray a medium-sized casserole dish (1.5 quart) with cooking spray or rub with butter.
In a separate bowl, whisk together broth and soup until smooth. Pour soup mixture and rice into skillet and stir until all ingredients are thoroughly incorporated.
Pour into prepared casserole dish, cover tightly with aluminum foil then bake at 350 degrees for 1 hour or until rice is tender. Remove casserole from oven and let rest, covered, for 15 minutes before serving.
Notes
You can use other creamed soup flavors but I highly encourage you to use Cream of Celery so things aren't too “chickeny” (now, there’s a word I never thought I’d use).
Use uncooked rice.
I don't know if this can be made with Minute rice or brown rice because I've never cooked either type of rice.
This recipe doubles BEAUTIFULLY in a 3-qt 13x9 dish. Cook for 15-30 minutes longer or until rice is tender. I almost always double it.
You must cover the dish TIGHTLY with foil to ensure the moisture stays inside to cook the rice through.
If serving as a side dish, this makes 4-6 servings. As a main dish, it serves 3-4 (or maybe 5 skinny people).
I don't know how this could be converted to a slow cooker recipe.
An easy scratch-made cake recipe with crushed pineapple and brown sugar topped
with a caramel pecan coconut icing perfect for 4th of July and Memorial Day!
When something really good happens to Husband, he’ll often proclaim, “God
bless America!”
Which is kinda funny because Husband is Canadian.
This special declaration is usually reserved for things he finds particularly
outstanding. I guess he just really likes life here in the good ol’ U.S. of A.
So when I made this cake today and tasted it, I sounded just like Husband
because the first thing out of my mouth was,
God bless America, that’s good.
I mean, seriously, I just stood there for a while, resting against the
counter, shaking my head because I needed a moment to compose myself.
And I kept saying it over and over.
God bless America. God bless AMERICA, this is good.
The cake itself reminds me a little of a Pineapple Upside Down Cake because of
the brown sugar and pineapple and because it's super tender and moist. But the
icing is much like German Chocolate Cake with the gooey caramelly frosting
chocked full of pecans and coconut.
Doesn't that sound good? God bless America, it does!!
The recipe is loosely based off a combo of something called a Do Nothing Cake
and one called Cajun Cake but I just decided to call it God Bless America Cake
because that's what you'll say when you taste it!
5 REASONS I LOVE GOD BLESS AMERICA CAKE
The cake is homemade but SUPER SIMPLE to prepare - no mixer required!
This cake travels well because it doesn't need to be refrigerated and can be
made in a disposable pan (holla!).
It's perfect for patriotic holidays like Forth of July, Memorial Day and
Labor Day!
I absolutely adore Pineapple Upside Down Cake and the cake tastes a LOT like
it.
The icing is the same that I use to make German Chocolate Cake and it is one
of my all-time favorites!
NOTES ON MAKING GOD BLESS AMERICA CAKE
A 7-ounce bag of coconut physically measures 2 packed cups for me though the
manufacturer states on the package the bag contains 2 2/3 cups.
The cake does not need to be refrigerated to store.
Some folks have commented that the icing never thickened for them but I have
never, ever had that problem. Just keep heating and stirring and it
will thicken.
Use crushed pineapple in juice or syrup (it doesn't matter).
MORE PATRIOTIC DESSERT RECIPES
White Chocolate Berry Bundt Cake
- Tender white chocolate cake with a berry swirl based on Nothing Bundt Cakes
famous White Chocolate Raspberry cake.
Strawberry Shortcake Dessert
- An easy recipe for a Strawberry Shortcake layered dessert made in a 13x9
dish perfect for cookouts or family gatherings!
Mama's Red Velvet Cake
- A tried-and-true family recipe with classic Ermine Frosting, the original
cooked flour buttercream icing, traditional to heirloom Southern Red Velvet
cakes.
Recipe for How to Cook God Bless America Cake
God Bless America Cake
Yield: 12-15 Servings
Author: Mandy Rivers | South Your Mouth
Prep time: 10 MinCook time: 40 MinInactive time: 2 HourTotal time: 2 H & 50 M
An easy scratch-made cake recipe with crushed pineapple and brown sugar topped with a caramel pecan coconut icing perfect for 4th of July and Memorial Day!
Ingredients
Cake:
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 eggs
1/4 cup vegetable oil
1 20-ounce can crushed pineapple, with juice
1 cup sugar
1/2 cup brown sugar
Icing:
1 12-ounce can evaporated milk
1 cup (2 sticks) butter
1 1/2 cups sugar
1/4 teaspoon salt
1 teaspoon vanilla
1 7-oz bag sweetened flaked coconut
1 1/4 cups chopped pecans
Instructions
Cake:
Preheat oven to 350 degrees. Spray a 3-qt 13x9 baking pan with cooking spray; set aside.
Mix together flour, baking soda and salt; set aside. 2 c. flour, 2 tsp baking soda, 1/2 tsp salt
Combine eggs, vegetable oil, pineapple (with juice from can), sugar and brown sugar then whisk until well combined. 2 eggs, 1/4 c. oil, 1 can pineapple, 1 c. sugar, 1/2 c. brown sugar
Stir flour mixture into wet ingredients until mixed well. Pour batter into prepared pan then bake at 350 degrees for 25-30 minutes or until golden brown and toothpick inserted in middle comes out clean.
While cake is baking, prepare the icing (below).
Icing:
Heat and stir evaporated milk, butter, sugar and salt in a saucepan over medium-high heat until mixture starts to boil. 1 can milk, 1 c. butter, 1.5 c sugar, 1/4 tsp salt
Reduce heat to medium-low then boil mixture for 10-15 minutes or until caramel colored and thickened; stirring occasionally.
Remove from heat then stir in vanilla, coconut and pecans. Let icing cool 5 minutes then spread over warm cake. 1 tsp vanilla, 1 bag coconut, 1.25 c pecans
Rest cake, uncovered, 2 hours before serving.
Once cool, cover to store.
Notes
A 7-ounce bag of coconut physically measures 2 packed cups for me though the manufacturer states on the package the bag contains 2 2/3 cups.
The cake does not need to be refrigerated to store.
Some folks have commented that the icing never thickened for them but I have never, ever had that problem. Just keep heating and stirring and it will thicken.
Use crushed pineapple in juice or syrup (it doesn't matter).
Remember when I made the Fried Ice Cream Cake? I've been thinking of making a chocolate version of it for a while but I couldn't figure out what to use to make a crunchy crust and topping with.
And then I remembered Magic Shell. You know, that chocolate sauce that firms up when it hits something cold?! Perfect!
And let’s go ahead and talk about the fact that this isn’t actually a cake (and neither was the Fried Ice Cream Cake). I did make it in my cake pan and it does look like a sheet cake and it does cut like a cake. So, that works for me! If this causes you to lose sleep at night, you can just pretend I called these Ice Cream Desserts! M’kay?
I made this for my mama’s birthday this weekend and it was a huge hit! This is super easy to make and really delivers a “wow” factor so it’s perfect if you’re looking for something special that’s not too difficult or fussy.
The cool whip causes the “cake” to have a softer, more whipped texture than just plain hard ice cream and the crunchy Oreo bits give it a nice contrast in texture!
Oreo Crunch Chocolate Ice Cream Cake
1 1.75-quart container chocolate ice cream (no substitutions – it has to be real ice cream)
1 8-ounce tub cool whip, thawed
1 14.3-ounce package Oreo cookies (36 cookies)
2 7.25-ounce containers Magic Shell chocolate flavored topping
I’m going to reference some of my instructions from the Fried Ice Cream Cake because, well, they just make sense…Set ice cream out to soften up at room temperature for about 30 minutes. Or longer if your freezer is set on 'Cryogenic Clone Storage'. You want to be able to slide a butter knife into it without too much resistance.
Meanwhile, crush Oreos in a large bowl (I gave AB a meat mallet and let her go to town). Shake Magic Shell and pour both containers into bowl with crushed Oreos and stir well. Close Magic Shell containers tight then turn upside-down and set aside (there’s still a good bit left in the containers that you’ll use later to drizzle on top of the cake).
Spread half of the Oreo mixture evenly over the bottom of a 13x9 baking pan. If you have to use a little more than half to get it to stretch, that’s OK. Place pan in the freezer for Oreo layer to firm up.
In a stand mixer, using the paddle attachment, or large bowl using big ole spoon, mix ice cream and cool whip just until thoroughly combined.
Grab the pan out of the freezer then spread the ice cream mixture evenly over the Oreo layer. Sprinkle top of ice cream layer evenly with remaining Oreo mixture. Drizzle remaining Magic Shell evenly over Oreo mixture.
Cover and return to freezer. Freeze “cake” for 6-8 hours before serving.
A truly CRISPY, CRUNCHY breading recipe for chicken and pork that cooks up
just like Shake n' Bake that's perfect for air-fryers, convection ovens and
traditional ovens.
The thing that makes Shake ‘n Bake so good (and likely the reason it's
been around FOREVER) is that it’s crunchy. You can coat stuff in bread crumbs,
panko or parmesan cheese and even use egg wash but it’s never really good and
crunchy. So I got to thinking about that crunch. There’s only one thing that
creates a crunch like that: fat. So I figured that’s what’s in Shake ‘n Bake
that makes it so crunchy.
The last time I was at the grocery store I took a look at the box to see the
fat content and ingredients and sure enough, it’s got some fat by way of
hydrogenated oils.
This weekend I decided to try to make my own crispy breadcrumb coating and I
totally did! I went ahead and made a big batch so I could have more for later.
I portioned it out into quart-sized zip-top bags and popped them in the
freezer so they’ll be ready to go the next time I want something quick and
easy!
UPDATE: Way back in 2014, when I first published this recipe, air fryers weren't a
thing. If you're over 40, let that sink in a minute. Because we getting old,
my friend!
I've always used the convection mode on my oven to accomplish the same
thing. For one reason, I don't like gadgets and extra appliances crowding my
kitchen counters. Another reason is that I feed 6 people most nights and
most air-fryers aren't big enough to cook that much food.
So whether you use an air-fryer, a convection oven or a standard oven, the
instructions below include times and temps for all three methods!
Back to what was happening in 2014...
Angel Baby was in the kitchen with me while I was tinkering (as she usually
is) and I got to thinking about those old commercials with the little girl
who’d say, “It’s shake and bake and I helped!” I told AB about the commercials
and asked her to say the line. And by God, she was a dead-ringer for that
little girl in the commercials! I grabbed my phone and shot a
quick video
of her. Ain't she cute!?
I should also mention that I can't hear the words "shake and bake" without
thinking about Talladega Nights. And I have a huge fluffy black cat named
Ricky Bobby. And here's a
Talladega Nights Shake n' Bake montage. Because it always makes me laugh 😘
Recipe for Homemade Shake n' Bake
Homemade Shake n' Bake
Yield: 4 batches
Author: Mandy Rivers | South Your Mouth
Prep time: 5 MinTotal time: 5 Min
A truly CRISPY, CRUNCHY breading recipe for chicken and pork that cooks up just like Shake n' Bake that's perfect for air-fryers, convection ovens and traditional ovens.
Combine bread crumbs and seasonings in a large bowl then mix well.
Slowly whisk in vegetable oil and continue whisking until all ingredients are thoroughly combined.
Divide mixture evenly into 4 quart-sized or gallon-sized zip-top bags. Store in freezer for up to six months. Bring to room temperature before using.
Air-Fryer & Convection Oven Cooking
Preheat Air-Fryer or Convection oven per ingredients below.
Place uncooked chicken or pork, one piece at a time (unless preparing chicken nuggets or strips – in which case add 3-4 pieces at a time), in zip-top bag of Shake & Bake. Seal bag and shake until meat is thoroughly coated.
Lightly spray a baking pan with cooking spray, arrange pieces evenly, at least one inch apart, then cook per the following temperatures and times or until chicken/pork is cooked through and coating is crunchy:
Whole, bone-in chicken pieces – 350 degrees for 35-45 minutes
Whole, boneless chicken breasts – 400 degrees for 25-30 minutes
Chicken strips or nuggets – 400 degrees for 20-25 minutes
Bone-in pork chops – 375 degrees for 35-45 minutes
Boneless pork chops – 400 degrees for 25-30 minutes
Standard Oven Cooking
Preheat oven per ingredients below.
Place uncooked chicken or pork, one piece at a time (unless preparing chicken nuggets or strips – in which case add 3-4 pieces at a time), in zip-top bag of Shake & Bake. Seal bag and shake until meat is thoroughly coated.
Lightly spray a baking pan with cooking spray, arrange pieces evenly, at least one inch apart, then cook per the following temperatures and times FLIPPING PIECES HALFWAY THROUGH COOKING or until chicken/pork is cooked through and coating is crunchy:
Whole, bone-in chicken pieces – 375 degrees for 35-45 minutes
Whole, boneless chicken breasts – 400 degrees for 25-30 minutes
Chicken strips or nuggets – 400 degrees for 20-25 minutes
Bone-in pork chops – 375 degrees for 35-45 minutes
Boneless pork chops – 400 degrees for 25-30 minutes
Brutus has recently discovered honey mustard and will eat just about anything
so long as he can dunk it in some. This is a good thing for Brutus since he’s
such a picky eater.
Bless his heart, he’s usually the one left at the supper table who can’t get
up until he eats the agreed upon minimum. The deal in our house is this… you
have to try it but you don’t have to finish it. If you don’t like something
that’s served you don’t have to eat it but you do have to eat one of two
things: all your protein or all your green vegetable. Starches are off the
table in this negotiation.
Anyway, now that Brutus likes honey mustard and therefore pretty much anything
that’s dipped in it, suppertime has gotten a lot more enjoyable for him. So
guess what I had to do? Figure out how to make it!
My first few attempts were epic fails. Contrary to what one may think, honey
mustard is a lot less to do with honey and mustard and a lot more to do with
mayonnaise. Which probably explains why everyone loves it so much. Bad for you
as mayo may be, some foods wouldn't be worth eating without it.
I mean seriously, would you ever eat another tomato sandwich if you couldn't
have mayo?
I also figured out how to make
Homemade Shake & Bake! That’s what I used to make the chicken strips sitting next to the honey
mustard in the photo.
Recipe for Homemade Honey Mustard
Homemade Honey Mustard
Yield: 1 cup
Author: Mandy Rivers | South Your Mouth
Prep time: 5 MinTotal time: 5 Min
A simple 3-ingredient dipping sauce recipe for restaurant-style honey mustard plus tweaks for making dijon-style and whole-grain versions.
Ingredients
1/4 cup honey
1 tablespoon yellow mustard
3/4 cup mayonnaise
Instructions
Combine all ingredients together and mix well. Refrigerate to store in an airtight container.
Use expiration on mayo as guide to shelf life.
Notes
For DIJON or WHOLE-GRAIN honey mustard, simply substitute dijon or whole grain mustard for the yellow mustard.
Saucy, stewed potatoes with onions and smoked sausage or kielbasa, seasoned
with paprika and garlic make this recipe for rustic Hungarian-style potato
goulash.
If you ever want to start a fight on social media, share your recipe for goulash.
For something as versatile as goulash, folks sure do have strong opinions
about how to make it!
There are typically two camps in the goulash battle. There are the folks of
Hungarian or central European ancestry who love their family’s version. And
then there are the Americans who make it with hamburger meat and noodles (the
way Jesus and George Washington intended!!).
I tend to give the descendants of the folks who actually invented goulash a
little more credit on the matter.
WHAT IS GOULASH?
By definition, goulash is any stew made with meat and paprika. Any meat.
Sometimes with vegetables. ALWAYS with paprika.
Any and all arguments about the right way to make goulash can be avoided with
those few words above.
Did you notice what isn’t mentioned? Noodles.
WHAT IS AMERICAN GOULASH?
American goulash is a dish made with ground beef, tomatoes or tomato sauce,
and macaroni noodles. The "American" part isn't in the title (it's just called
"goulash") but it is used to distinguish between this version and more
traditional goulash recipes.
It really doesn’t have much – if anything – in common with authentic goulash
but it does explain where the noodle argument came from.
This dish is also called American Chop Suey and Johnny Marzetti. I can't say a word about either of those bizarre names because one of my family's favorite dessert recipes is called Italian Bakeless Cake and it isn't Italian OR cake! Ha!
One of my favorite goulash recipes is this version! It’s made with smoked
sausage (or kielbasa) and potatoes. From researching all this, I learned that
goulash made with potatoes is sometimes called Paprikas Krumpli which loosely
means paprika potato stew.
This is verrrry similar to a Southern dish we call Smothered Sausage & Potatoes, but this one has more spices and layers of flavor.
I haven’t made this with fresh sausage (bratwurst, Italian sausage, fresh polish sausage, etc.) but I imagine it would be lovely! I’d cook the sausages whole, allow them to cool, then slice into medallions.
WHICH TYPE OF PAPRIKA IS BEST IN GOULASH?
The short answer is the good stuff. Use Hungarian paprika if you
can find it and make sure it’s fresh. If you can’t find Hungarian, look for
something labeled as “sweet” paprika.
Lots of folks think paprika doesn’t have much taste but that’s because what we
have in our pantries is usually old, stale and/or of mediocre quality. A fresh
bottle of good quality paprika will have a slightly sweet, somewhat smoky,
earthy taste with a hint of heat.
The best paprika is made with Hungarian paprika chili peppers (it will be
labeled “Hungarian”) but most of what we buy in the supermarkets is made from
Spanish paprika chilis.
NOTES ON COOKING POTATO GOULASH WITH SAUSAGE
You’ll need 5-6 potatoes depending on size. I prefer russets in this but
Yukon gold and red potatoes are good too!
I usually just cut the potatoes into 1/2-inch slices then cut the larger,
center pieces in half. You want the pieces big enough that they’ll hold
their shape.
Use Hungarian paprika if you can find it (in place of the regular). It’s
sometimes called “sweet” paprika.
Don’t sweat it if you don’t have any smoky paprika. I like using it because
of the flavor but you don’t have any, just use 2 teaspoons regular.
Use beef, chicken or vegetable broth. I typically use beef but any will
work.
Use smoked sausage or kielbasa in this recipe.
HOW TO REHEAT LEFTOVER POTATO GOULASH WITH SAUSAGE
When serving leftovers, drizzle this “sauce” over the goulash after you’ve
reheated it in the microwave. For each serving, heat 1 tablespoon butter, 2
tablespoons water and pinches of both salt and paprika in a small bowl until
butter is melted (double, triple etc. if heating more than one serving). Stir
well then fold into reheated goulash.
Recipe for Potato Goulash with Sausage
Potato Goulash with Sausage
Yield: 6 Servings
Author: Mandy Rivers | South Your Mouth
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min
Saucy, stewed potatoes with onions and smoked sausage or kielbasa, seasoned with paprika and garlic make this recipe for rustic Hungarian-style potato goulash.
Ingredients
2 tablespoons vegetable oil
1 lb smoked sausage, cut into thick slices
2 yellow onions, halved then sliced
1 tablespoon minced garlic
1 teaspoon regular paprika
1 teaspoon smoked paprika
1.5 teaspoons salt
1 teaspoon black pepper
1 teaspoon dried thyme
2.5 lbs russet potatoes, peeled
2 14.5-ounce cans beef broth
3 tablespoons butter
Instructions
Brown sausage in vegetable oil over medium heat in a 12-inch Dutch oven or heavy pot until nicely browned and crisp around the edges. Remove sausage from oil with a slotted spoon; set aside.
Add garlic, both paprikas, salt, pepper and thyme then continue cooking for 2 more minutes. Add broth.
Cut potatoes into thick slices (about 1/2 inch thick) then add to pot with onions.
Bring potatoes to a boil. Reduce heat to medium then cook, uncovered, for 15 minutes; stirring occasionally. The potatoes may not be submerged in the broth – that’s OK – just move them around enough that they are able to cook evenly.
Stir in sausage and butter, reduce heat to low then continue cooking, uncovered, until potatoes are tender; stirring occasionally.
Garnish with fresh parsley or thyme if desired.
Notes
You’ll need 5-6 potatoes depending on size. I prefer russets in this but Yukon gold and red potatoes are good too!
I usually just cut the potatoes into 1/2-inch slices then cut the larger, center pieces in half. You want the pieces big enough that they’ll hold their shape.
Use Hungarian paprika if you can find it (in place of the regular). It’s sometimes called “sweet” paprika.
Don’t sweat it if you don’t have any smoky paprika. I like using it because of the flavor but if you don’t have any, just use 2 teaspoons regular.
Use beef, chicken or vegetable broth. I typically use beef but any will work.
Use smoked sausage or kielbasa in this recipe.
I haven’t made this with fresh sausage (bratwurst, Italian sausage, fresh polish sausage, etc.) but I imagine it would be lovely! I’d cook the sausages whole, allow them to cool, then slice into medallions.
