Yield: Serves about 4
Cosy up on a cold night with this very comforting, incredibly savoury Saucy Hungarian Red Potato Goulash. This is another one of my favourite one-pan wonders that I can easily make in a cinch!
Ingredients
2 tbsp butter
Olive oil
2 onions, quartered and thinly sliced
1 garlic clove, pressed through a garlic press
1 (14 oz.) smoked sausage, sliced on the bias into thin medallions
10 medium-size red skin potatoes, peeled and sliced into ½-inch thick circles (about 2 ¾ pounds)
1 ½ tsp paprika
1 ½ c. chicken stock
1 tbsp chopped flat-leaf parsley
Salt
¾ tsp freshly cracked black pepper
How to make Saucy Hungarian Red Potato Goulash
Step 1: Add about 1 tbsp oil in a large, deep, non-stick pan or even medium non-stick pot over medium-high heat. Add the smoked sausage medallions to the hot oil and cook for a couple of minutes until the colour is a deep brown. Set the sausage aside when done.
Step 2: Add the butter to the now-empty pan or pot. Allow the butter to melt before adding in the sliced onions. Cook for about 5 to 7 minutes until rich, golden-brown. Then, add the garlic with a few pinches of salt, freshly cracked black pepper, and paprika. Mix well until combined, then saute until the garlic is fragrant.
Step 3: To the pan/pot, add the sliced potatoes. Fold them into the caramelized onions/garlic, coating the potatoes well. Next, pour in the chicken stock and stir until blended. Into the stock/onion mixture, push the sliced potatoes down as much as possible. This will let them cook evenly. Partially cover the pan/pot and simmer everything for about 15 minutes over medium-low heat. Make sure to gently stir once or twice as the potatoes cook. Remove the cover and continue to simmer for additional 10 minutes or until the potatoes are tender and the sauce has slightly thickened, stirring again once or twice.
Step 4: Return the caramelized smoked sausage into the pan/pot. Add the parsley, then gently fold until incorporated. If needed, add a little drizzle of olive oil and a few more pinches of salt and pepper.
Step 5: Serve the goulash immediately with hot bread. Enjoy!
Ingredients
- 2 tbsp butter
- Olive oil
- 2 onions, quartered and thinly sliced
- 1 garlic clove, pressed through a garlic press
- 1 (14 oz.) smoked sausage, sliced on the bias into thin medallions
- 10 medium-size red skin potatoes, peeled and sliced into ½-inch thick circles (about 2 ¾ pounds)
- 1 ½ tsp paprika
- 1 ½ c. chicken stock
- 1 tbsp chopped flat-leaf parsley
- Salt
- ¾ tsp freshly cracked black pepper
Instructions
Step 1: Add about 1 tbsp oil in a large, deep, non-stick pan or even medium non-stick pot over medium-high heat. Add the smoked sausage medallions to the hot oil and cook for a couple of minutes until the colour is a deep brown. Set the sausage aside when done.
Step 2: Add the butter to the now-empty pan or pot. Allow the butter to melt before adding in the sliced onions. Cook for about 5 to 7 minutes until rich, golden-brown. Then, add the garlic with a few pinches of salt, freshly cracked black pepper, and paprika. Mix well until combined, then saute until the garlic is fragrant.
Step 3: To the pan/pot, add the sliced potatoes. Fold them into the caramelized onions/garlic, coating the potatoes well. Next, pour in the chicken stock and stir until blended. Into the stock/onion mixture, push the sliced potatoes down as much as possible. This will let them cook evenly. Partially cover the pan/pot and simmer everything for about 15 minutes over medium-low heat. Make sure to gently stir once or twice as the potatoes cook. Remove the cover and continue to simmer for additional 10 minutes or until the potatoes are tender and the sauce has slightly thickened, stirring again once or twice.
Step 4: Return the caramelized smoked sausage into the pan/pot. Add the parsley, then gently fold until incorporated. If needed, add a little drizzle of olive oil and a few more pinches of salt and pepper.
Step 5: Serve the goulash immediately with hot bread. Enjoy!
