Yield: 4 servings
This goulash is very nostalgic. It reminds me of my granny. She makes the best meals, and this comforting Saucy Hungarian Red Potato Goulash is one of her most-loved meals. This is a deeply flavoured, rich, and fragrant chicken soup that you can easily make from scratch.
Ingredients
1 (14 oz.) smoked sausage, sliced on the bias into thin medallions
Olive oil
10 medium-size red skin potatoes, peeled and sliced into ½-inch thick circles (about 2 ¾ pounds)
2 onions, quartered and thinly sliced
2 tbsp butter
1 garlic clove, pressed through a garlic press
1 ½ tsp paprika
1 tbsp chopped flat-leaf parsley
1 ½ c. chicken stock
Salt
¾ tsp freshly cracked black pepper
How to make Saucy Hungarian Red Potato Goulash
Step 1: Heat 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 into the pan once the oil is hot and cook for a couple of minutes until caramelized and turned deep brown colour. Using a slotted spoon, remove the sausage from the pan and set it aside.
Step 2: Melt the butter in the same pan/pot, then add the sliced onions and cook for about 5 to 7 minutes until caramelized and rich, golden-brown. Now, add the garlic with a few pinches of salt, freshly cracked black pepper, and paprika, Stir well and cook further until the garlic is fragrant.
Step 3: Fold in the sliced potatoes, then pour in the chicken stock. Stir well and push the potatoes down into the stock/onion mixture. This will ensure even cooking. Partially cover the pan/pot and simmer for about 15 minutes over medium-low heat, stirring gently about once or twice until the potatoes are tender and the sauce has slightly thickened.
Step 4: Lastly, add the caramelized smoked sausage to the pan/pot along with parsley. Gently stir and add a little olive oil. If needed, season with more salt and pepper. Serve the goulash right away with bread. Enjoy!
Ingredients
- 1 (14 oz.) smoked sausage, sliced on the bias into thin medallions
- Olive oil
- 10 medium-size red skin potatoes, peeled and sliced into ½-inch thick circles (about 2 ¾ pounds)
- 2 onions, quartered and thinly sliced
- 2 tbsp butter
- 1 garlic clove, pressed through a garlic press
- 1 ½ tsp paprika
- 1 tbsp chopped flat-leaf parsley
- 1 ½ c. chicken stock
- Salt
- ¾ tsp freshly cracked black pepper
Instructions
Step 1: Heat 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 into the pan once the oil is hot and cook for a couple of minutes until caramelized and turned deep brown colour. Using a slotted spoon, remove the sausage from the pan and set it aside.
Step 2: Melt the butter in the same pan/pot, then add the sliced onions and cook for about 5 to 7 minutes until caramelized and rich, golden-brown. Now, add the garlic with a few pinches of salt, freshly cracked black pepper, and paprika, Stir well and cook further until the garlic is fragrant.
Step 3: Fold in the sliced potatoes, then pour in the chicken stock. Stir well and push the potatoes down into the stock/onion mixture. This will ensure even cooking. Partially cover the pan/pot and simmer for about 15 minutes over medium-low heat, stirring gently about once or twice until the potatoes are tender and the sauce has slightly thickened.
Step 4: Lastly, add the caramelized smoked sausage to the pan/pot along with parsley. Gently stir and add a little olive oil. If needed, season with more salt and pepper. Serve the goulash right away with bread. Enjoy!
