This is a delicious recipe my mother used to make for my family after a long day tending the swine on our farm. Before moving to the gritty streets of New York City at the turn of the last century, I lived with my parents on their pig farm.
This ghoulash is easy to make and very satisfying. It has a great earthy flavor that rotates its focus on each ingredient as it's enjoyed.
SUBMITTED BY: Mister Mist SUBMITTED ON: January 17, 2010
TYPE:
Main dish
RECIPE YIELD:
8
PREP TIME:
30 m.
READY IN:
1 h.
INGREDIENTS:
1 large yellow onion 2 large zucchini squash 16ounce baby carrots 16ounce cube-cut hash browns 16ounce Lit'l Smokies 1 large head of garlic
DIRECTIONS:
1.Prepare onions, zucchini squash, and carrots:
Dice onion into small cubes
Chop carrots into 4-5 pieces each
Slice zucchini squash in half lengthwise, then each half again into four slices.
Chop zucchini squash slices into 1/4" pieces.
2.Chop all Lit'l Smokies into 4-5 pieces each and fry in a deep-sided pan or wok on high heat. I prefer a bit crispier for the meat.
3.Reduce heat and add onions into the pan and cook until tender. This allows the meat to soak-up the flavor.
Optional: Crush head of garlic (or less accroding to your preference) and mix into meat and onions for a mellow garlic flavor, but do not burn garlic!
4.Reduce heat to low and add carrots and zucchini squash to the pan. Stir and let cook for 15-30 minutes. Cook a shorter amount of time for crispier and heartier carrots; cook longer for softer, less flavorful carrots.
5.Optional: Crush head of garlic (or less accroding to your preference) and mix into ghoulash. Garlic will be raw and very powerful if added at this point.
I tried this recipe and it turned out delicious. I used a smoked turkey sausage instead of lil' smokies and added a little salt, pepper and nutmeg for some spice. It was really tasty.
