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sausage & zucchini "goulash"

(2 ratings)
Recipe by
Christy Finecy
Santa Claus, IN

This has been my go-to summer supper for several years. It has evolved into the present incarnation over lots of time and trials. Everyone I've made it for loves it, including my two little cousins who are very picky eaters. You can make it with any variety of pork sausage. I prefer mild, but it's pretty good with sage sausage, too. My Dad likes it spicy, so he uses hot sausage.

(2 ratings)
yield 6 -8
prep time 20 Min
cook time 50 Min

Ingredients For sausage & zucchini "goulash"

  • 2 1/2 c
    water, boiling
  • 1 Tbsp
    margarine, butter or olive oil
  • 1 1/4 c
    brown rice, raw
  • 1 pkg
    ground pork sausage
  • 1 md
    vidalia onion, chopped
  • 2 md
    zucchini, diced
  • 1 can
    diced tomatoes with liquid
  • 1 can
    black beans with liquid
  • 1 can
    sliced mushrooms, drained
  • 2 Tbsp
    taco seasoning mix
  • 1 Tbsp
    garlic powder
  • 1/4 c
  • sour cream
  • shredded cheddar cheese

How To Make sausage & zucchini "goulash"

  • 1
    Add butter (or olive oil) to boiling water. Add brown rice. Cover and lower heat to low. Set timer for 50 minutes.
  • 2
    While the rice is cooking, brown the ground sausage in a large skillet over medium heat, breaking it up as you go. When sausage is cooked, add onion and zucchini; saute using pork fat. When onions are translucent, drain off fat.
  • 3
    Add tomatoes, black beans, mushrooms, water and spices to the meat mixture. Stir to incorporate spices. Cover and lower heat to low. Simmer until timer for rice goes off, taking lid off for the last five minutes.
  • 4
    Serve "goulash" over rice and garnish with sour cream and shredded cheese.

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