| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
|
1 |
Servings |
INGREDIENTS
|
|
Shortening or bacon grease |
| 6 |
|
Potatoes; scrubbed, (more if you like), cut into slices or medium chunks*, up to 8 |
| 2 |
md |
Onions; sliced, (more if you like) |
| 1 |
pk |
Hot dogs; cut into 1" or so pieces |
| 1 |
pk |
Roll sausage; (breakfast or Italian) or a few sausage links** |
|
|
Salt/pepper to taste |
| 2 |
c |
Grated cheese or a few slices of cheese–either cheddar; jalapeno cheese or whatever you have on hand/like |
|
|
Paprika |
INSTRUCTIONS
Melt shortening in large skillet; enough to cover bottom. Add onions and
start to brown them over medium heat. Add potatoes, cock lid on skillet and
let brown, stirring occassionally (usually about 15-20 minutes if you've
precooked the potatoes; a bit more if you haven't). Season with
salt/pepper/paprika, to taste. After potatoes start to brown, add crumbled
sausage and hot dogs. Uncover, let brown a bit more, perhaps 10 minutes.
Sprinkle cheese on top, cover again to let cheese melt. After cheese melts,
stir together well, then serve.
We like the pepper cheese, to add a bit of a kick, but often use up what's
on hand in the cheese drawer. Sometimes we add garlic pepper, too. This is
a heartly, filling meal.
NOTES: *You can shortcut this procedure (what we usually do) by puncturing
the potatoes, and microwaving them about 12-14 minutes, til partly
cooked/fairly well cooked.
**If you're using fresh sausage, brown in another skillet, crumble and
drain, then add to the goulash when you add the hotdogs. If we have
leftover cooked sausage from Sunday breakfast, or those small breakfast
links, I ususally save them to toss in the goulash on Monday or Tuesday
night.
Posted to TNT Recipes Digest by valerie.wood@ssa.gov on Mar 18, 98
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