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Growing up, whenever my mother was away and my father was in charge of dinner, we could be pretty sure we’d be having good ol’ hot dog goulash. With the days getting shorter, and dare I say cooler, we’re all in the mood of some comfort food. Hot dog goulash fits the bill. My father’s secret add-in was a can of Heinz baked beans; they add creaminess and protein. I tried it with some added vegetables as well to really make it a one-pot dinner.
2 large onions, diced
2 tablespoons oil
3 teaspoons salt
2 heaping teaspoons Pereg Paprika
2 tablespoons Glicks Ketchup
2 tablespoons Tuscanini Tomato Paste
2 tablespoons Haddar Brown Sugar
10 thin hot dogs, sliced in 1/4-inch (1/2-centimeter) rounds
6 Yukon gold potatoes, diced in 1-inch (2 and 1/2-centimeter) cubes
2 cups water
1 16-ounce (450-gram) bag frozen diced peppers
2 16-ounce(450-gram) cans Heinz baked beans
In a medium saucepan, sauté onions with salt, paprika, ketchup, tomato paste, and brown sugar for about five minutes until they begin to soften.
Add sliced hot dogs (and peppers if using) and continue to cook for another five to 10 minutes until they begin to brown.
Add potatoes and water (and baked beans if using) and mix all ingredients together.
Transfer goulash to an oven safe dish and bake at 375 degrees Fahrenheit (190 degrees Celsius) for one and 1/2 hours.
Photography by Sonya Kaplan
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