I was in Budapest a couple months ago, and I tasted so many delicious goulashes while I was there that it inspired me to come home and try making them for myself. A goulash is essentially a soup or stew (they can be both thick or thin, I didn’t know until I was there!) with meat and vegetables, and it’s usually seasoned with paprika. I brought home about a lifetime supply of good quality Hungarian paprika with me so that I could recreate as many as possible, and I recommend going to your European deli to get some for this recipe. In a pinch, any supermarket paprika will totally work too.
This sausage goulash is a super easy, hearty meal that doesn’t require much prep. I used leftover cooked sausages from a summer BBQ that I had in the freezer, and it’s such a great way to repurpose sausages beyond just eating them in a bun. Mine were bratwurst, but you can sub in your favourite or whatever you have on hand.
- 4 cooked good quality sausages
- 1 zucchini, sliced
- 1 onion, diced
- 2 bell peppers, diced
- 2 cloves garlic, diced
- 1 can diced tomatoes
- 3 tablespoons paprika
- 1 cup of beef broth
- 3 tablespoons corn starch
- Place all the ingredients except for corn starch in large slow cooker. Cover and cook 8 to 10 hours on the LOW setting or 5 hours on the HIGH setting.
- Ladle 1 cup of liquid from the goulash into a small bowl, and whisk in corn starch until thoroughly combined. Reincorporate into the goulash and stir until mixed through. This gives the goulash its thick consistency. If the goulash isn’t thick enough for your liking, add in more corn starch with the same method.