½ pound pork tenderloin, chopped

½ pound smoked sausage, ½" slices

¼ cup vegetable oil

¼ cup all-purpose flour

1 cup chopped onion

1 cup chopped celery

1 bunch green onions, chopped

4 cloves garlic, minced

1 tablespoon chopped parsley

1 8-ounce can tomato sauce

1 teaspoon garlic salt

½ teaspoon pepper

½ teaspoon Hungarian paprika

½ teaspoon dried thyme

¼ teaspoon red pepper

6 cups uncooked rice

Cook sausage and pork until browned; drain well. Set aside. Cook rice according to package and set aside. Heat oil in Dutch oven, add flower and cook over medium-high heat stirring constantly, until rue turns dark brown. Stir in onion, celery, ½ of green onion, 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. Add cooked rice and mix well. Simmer 5 minutes covered.