1/2 lb. smoked sausage, cut into 1/2-inch slices
1/2 lb. sirloin steak or pork tenderloin, finely chopped
1/4 c. vegetable oil
1/4 c. all-purpose flour
1 c. chopped onion
1 c. chopped celery
1 bunch green onions, chopped and divided
4 cloves garlic, minced
1 tbsp. chopped fresh parsley
1 (8 oz.) can tomato sauce
1 tsp. garlic salt
1/2 tsp. pepper
1/2 tsp. hot Hungarian paprika
1/2 tsp. dried whole thyme
1/4 tsp. red pepper
6 c. uncooked long-grain rice

Cook sausage and sirloin ina skillet until browned; drain well. Set aside.

Heat oil in a large Dutch oven. Add flour, and cook over medium-high heat, stirring constantly, until mixture turns the color of a copper penny (about 8 minutes). Stir in onion, celery, half of green onions, garlic, and parsley. Cook over medium heat 10 minutes, stirring frequently.

Add tomato sauce and seasonings. Reduce heat, and simmer 5 minutes, stirring occasionally. Stir in meat and remaining green onions; cook until thoroughly heated. Cook rice according to package directions. Add rice, and mix well. Yield: 4 to 6 servings.