One night the dad decides to not only have "clean out the fridge" night, but he decides to make "Goulash" and literally stuck it all in one pot. When all the kids sat down for dinner eyeing this bowl of mush in front of them, his selling point was... "it has melted cheese on top!" What kid doesn't love a bowl of mystery as long as there's cheese on top?!
As I listened to this story and laughed, to my delight I also thought, "oh no, goulash cannot have a bad name it is soo delicious" (or at least the recipe I stole from a dear friend). It's not so much a clean out the fridge thing though as a, I have to go to the grocery and get everything.
So here it is: Goulash
1 red onion
1 butternut squash
2-4 zucchinis (yellow and green)
2-4 red and green peppers (or other colors if you like)
4 cans chicken and/or beef broth (I like 2 of each and reduced sodium)
1ish LB Spicy Italian sausage (ground beef, not kielbasa style)
2-4 chopped tomatoes
goat cheese
cilantro
and all of these spices
First: It helps if you chop all the veggies first, but sometimes I just make sure the squashes are all cut and then continue cutting as I cook. So, chop all the veggies. In a big pot over medium heat with olive oil saute the onion then add the butternut squash. The squash takes the longest to cook, so the smaller the pieces the better.
Once the squash has cooked a good bit, maybe 10 min (or enough time to cut the zucchinis) add the zucchinis. Maybe 5 min add 1 can of broth, allow to cook maybe another 5 min, add the peppers, cook 5 min, add more broth. This is not a very specific science, so add veggies and broth as you see fit.
You have to make sure you re-hydrate after chopping all those veggies, it's seriously a workout. Tony made me hold so he could get his drink in the photo. He said his whiskey felt left out. |