Sausage Meatball Goulash

Gary Rhodes' has partnered with Campbell's to create the Campbell's Capsule Cupboard - dozens of recipes from 12 simple ingredients. Perfect for midweek meals in winter.

1. 1

   • Cut and peel the skins off the sausages. Divide each sausage into 4 and roll each piece into a ball
   • Warm a trickle of oil and a knob of butter in a large frying pan
   • Once sizzling, season the sausage meatballs with salt pepper and a pinch or two of paprika. Pan fry for approximately 10 minutes over a medium heat until a deep golden brown on all sides and firm to the touch
   • Add the onions and red peppers, cooking for a few minutes until softened and golden brown. Season with salt and pepper
   • Add the Campbell’s Condensed Cream of Tomato Soup and kidney beans, simmering gently for a few minutes until all the flavours have combined.
   • Serve accompanied with rice
   
   GARY SAYS:
   If the sauce is too thick, loosen with a splash of water. Parsley is a herb I often use. I like to roughly chop some and sprinkle it over the goulash just before serving.