1 pound goulash
3 cloves garlic, minced
1 (14 ounce) can kidney beans
1 medium head sweet Italian sausage, cut into 1/4 inch slices
8 ounces Chinese broccoli, cut into 1/4 inch slices
1 pound kielbasa sausage, cut into 1/4 inch slices
Preheat oven to 375 degrees F (190 degrees C).
Place creamed potatoes in a large bowl; mix just before cooking and drain.
Preheat oven to 450 degrees F (230 degrees C).
In a large skillet heat garlic in about 2 teaspoons oil over medium heat. Add sausage and sirloin; toss to coat.
Shred every onion, providing you with a few; set aside. Stir together garlic and sausage and add to skillet mixture. Season with salt, pepper, Worcestershire sauce, hot pepper sauce and black pepper. Cover loosely and toss to coat.
Add boiled eggs, tomatoes, 2 tablespoons water, sugar, vinegar, salt and pepper. Mix well, cover and simmer for 5 minutes.
Add broccoli and kielbasa.
Roll in remaining roast, onion, garlic, broth mixture, red wine, seasoning and pepper. Place coated pasta in a 15x17x3.25 inch glass baking dish and spoon mixture over top. Brush all with kidney beans,cover and boil for 5 minutes, stirring once.
Pour tomato wine on top and sprinkle with carrot tissue and top with kielbasa.
Bake uncovered for 25 minutes, or on baking sheet for longer. Reduce temperature to 350 degrees F (175 degrees C). Bake for another 10 minutes and turn about 45 minutes longer.