Best Hot Dog Goulash Recipes

HOT DOG GOULASH

Hot Dog Goulash image

This is a concoction I came up with while trying to find a different way to use hot dogs that was kid friendly.

Provided by Hedge

Categories Lunch/Snacks

Time 10m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

16 ounces hot dogs (I buy them when they are on sale)
1/4 cup onion
1 tablespoon olive oil
1/2 teaspoon garlic powder
1 quart diced tomato (I can my own but 2 16oz cans will do)
1 (26 ounce) jar pasta sauce (I buy in quality when on sale 10 for $10.00)
1 (10 1/2 ounce) can cream of tomato soup (on sale at $1.00 per can)
1 cup water
16 ounces pasta (I use medium shell macaroni on sale at 2 for $1.00)
1 dash pepper (I use fresh ground and don't add salt as the hot dogs are salty enough)

Steps:

cut hot dogs in 1/2 lengthwise then into 1/4" pieces.
In 4qt pan brown hot dogs and onions in oil.
add tomatoes, soup or tomato paste ,water, and pasta sauce. add pepper and garlic powder.
Let simmer while macaroni is cooking.
Cook macar4oni in separate pan, drain and add to sauce.
Works well with ground beef ,fresh browned of course, leftover hamburger patties chopped fine, leftover meat loaf or meatballs broken up fine and even leftover cooked chicken or turkey.

Nutrition Facts : Calories 752.4, Fat 31.1, SaturatedFat 10.5, Cholesterol 44.2, Sodium 2287.3, Carbohydrate 94.8, Fiber 5.9, Sugar 21.8, Protein 23.6

NANNY'S HOT DOG GOULASH

Nanny's Hot Dog Goulash image

Categories Sausage Soup/Stew Dinner Braise

Number Of Ingredients 9

Ingredients

3 cups Yellow Onion, Chopped
32 ounces Beef Broth
3 cups Water
2 tablespoons Olive Oil
2 package Kosher Hot Dogs (can substitute sausage if you prefer)
2 bags Reds or Yukon Golds (Fingerlings even, just not Russets they're too starchy) De-Skinned and Quartered
4 tablespoons Sweet Hungarian Paprika
.5 dashes Salt and Pepper to Taste
.5 splash Red Wine (Optional)

Steps:

Brown the chopped onion in olive oil in a large dutch oven.
Add hot dogs (and or sausage) to brown.
Meanwhile, cube all potatoes and add to onion-meat mixture. Cover using beef broth, water and wine. The liguid needs to coverall the meat and potatoes.
Stir frequently. Add paprika, salt and pepper. Simmer on low at least 1 to 1.5 hours. Making sure the bottom doesn't burn.
Will thicken. Serve in bowls.