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HUNGARIAN GOULASH (SLASH JAMBALAYA)

Serves 8

• 1 pound pork or beef stew meat, cut into 1-inch cubes
• 1 pound smoked kielbasa sausage, thickly sliced
• 2 tablespoons Hungarian paprika
• 1 tablespoon olive oil
• 1 teaspoon caraway seed
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 2 Yukon Gold potatoes, washed and diced
• 1 onion, chopped
• 4 garlic cloves, diced
• 8 ounces fresh button mushrooms, thinly sliced
• 6 cups chicken broth
• ½ cup chopped fresh flat-leaf parsley
• 2 tablespoons tomato paste

Use a 6-quart slow cooker. Place the stew meat and kielbasa into the insert and toss with the paprika, oil, caraway seed, salt, and pepper. Add the vegetables. In a large bowl, whisk together the broth, parsley, and tomato paste. Pour this evenly over the meat and vegetables. Cover, and cook on low for 8 to 10 hours.

The Verdict

Long-time reader Dawn sent along her goulash recipe, and says that “it’s more of a goulash/jambalaya, since we don’t like green peppers and really like kielbasa, but now it’s a family staple and is made about once a month, even if it’s not the most authentic.” Dawn, your goulash/jambalaya rocks. Thank you for sharing it.