This is one of those dishes that doesn’t really need a recipe. Something more along the way of guidelines works best. Basically, this is how we’ve been eating up our garden vegetables. And, to make this even simpler, you don’t have to have fresh garden vegetables. It’s a great way to use up any leftover vegetables that might be hanging out in the back of your fridge. So go make this garden vegetables goulash for dinner tonight!
When making this for dinner, I’ve been using an onion, a variety of peppers, zucchini, garlic, and lots of tomatoes. Lots of tomatoes are key to making the sauce work. The sauce is simply chopped tomatoes that are slowly simmered in the skillet with all the other vegetables. And then I add in either cream cheese or sour cream, depending on what I have available, to make the sauce creamy.
Sausages or bratwursts or kielbasa are the protein source of this meal, again what I use varies depending on what I have in the fridge. I used Jennie-O Turkey Kielbasa for these pictures. Sometimes I cook the brats or sausage in the same pan as the veggies and sometimes I brown them in a separate pan first and then add them to the goulash, either way works.
Finally, I generously top the goulash with shredded cheese and fresh herbs. I’ve been using mozzarella or cheddar but again, any kind of cheese works. Some of the other cheeses I’ve tried are goat cheese and parmesan. Both were really good but I think I like stringy, melted mozzarella best.
We’ve been eating this for dinner at least once a week for the last month or so, probably longer than that actually and also probably closer to twice a week if I’m being honest. I feel wasteful when I don’t eat the garden veggies and now that it’s fall, I know my garden won’t be around too much longer.
- 1 onion, any variety, chopped
- 2-3 peppers, any variety (bell, Anaheim, Mexibell, poblano), chopped
- 1-2 hot chili peppers, minced (jalapeños, Thai peppers, cayenne)
- 2-3 cups of chopped tomatoes
- 1-4 garlic cloves, minced
- 1-2 small or medium zucchini, sliced into thin rounds
- 3-4 tbsp butter
- ½ cup of sour cream or 4oz cream cheese
- 4 sausages or Bratwurst, any variety (chicken, turkey, pork, beef)
- ½ -1 cup of shredded cheese, any variety (mozzarella is my fav)
- Salt and pepper to taste
- Fresh herbs, optional (I usually throw a handful of basil on top)
- Chop all veggies.
- Melt butter in a large skillet over medium heat. Once butter has melted, add in onions and peppers. Sauté for 3-4 minutes until soft, then add in tomatoes and garlic. Reduce heat to low and simmer for about 10 minutes, stirring occasionally.
- While the vegetables are simmering, brown or cook sausages in a skillet over medium heat. Once the sausage has browned or cooked, remove from heat and cut into large rounds.
- Meanwhile, add sour cream or cream cheese to vegetables and stir to combine. If using cream cheese, stir until it's melted and tomato sauce is creamy.
- Next, add in the zucchini and cook for about 5 minutes, until just starting to get soft.
- Add the sausage/brats to the skillet with the vegetables and cook for another 3-5 minutes.
- Finally top with shredded cheese and any fresh herbs.