This is a bang tidy little Chorizo and Sausage Goulash number, that’s easy to make and tastes great that uses cheap ingredients. A proper winter warmer.
You can serve this with all sorts but for the purposes of this you can serve it with rice. This will serve 4-6 quite nicely but I’m saying 4 reasonable sized adults.
You will need:
1 Pack of Beef sausages. (Try and stay away from Pork and Beef hybrids)
1 Supermarket sized Chorizo rings
2 Crushed Garlic Cloves
1 Tbsp Plain Flour
1 Tsp Smoked Paprika
2 Red Chillies
1 Red Pepper
1 Handful Fresh Parsley
200ml boiling water
Beef Stock cube/stock pot
1 cup of long-grain rice.
Heat your oven to 150C
Separate your sausages from the string and chop them in half, then chop the chorizo into 1 inch chunks.
In a large oven proof frying pan (preferably one you have a lid for) heat up some oil and add the sausages and chorizo to the frying pan and cook the exterior till brown on the outside.
Remove the sausages from the pan and Chorizo from the pan and put them to one side briefly. Then in the same pan add the onions and crushed garlic until soft. Add the flour to the onions and garlic and stir until the flour is well distributed.
Add the chilies, pepper and the paprika and continue to stir. Combine the water and stock cube and add the beef stock to the mix.
Add the sausage and Chorizo back to the pan, stir thoroughly so all the ingredients are distributed and add most of the chopped parsley.
Cover the pan with the lid and put it into the oven for half an hour.
Cook the rice with about 15 – 20 minutes of oven time to go.
After half an hour, take the pan from the oven, skim off any junk that’s risen to the surface and serve on a bed of rice.
Use the remaining parsley to garish.
Boom, beautiful food with minimum effort. If you like this recipe, please share it.