Yield: about 4 servings
This is a very comforting one-pan meal with smoked sausage, potatoes, caramelized onions, and more. Savory and infused with a combination of amazing flavors. This saucy Hungarian red potato goulash is my family’s top favorite meal to cosy up during cold nights.
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 tbsp butter
1 garlic clove, pressed through a garlic press
2 onions, quartered and thinly sliced
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: Heat about 1 tbsp oil in a large, deep, non-stick pan (or medium non-stick pot) over medium-high heat. Add the smoked sausage medallions to the hot oil and cook for a couple of minutes to caramelize and deep brown. Using a slotted spoon, take 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 allow them to caramelize for about 5 to 7 minutes. Add in the garlic and season with salt, freshly cracked black pepper, and paprika. Stir well and continue to cook until the garlic is fragrant.
Step 3: Into the caramelized onions/garlic mixture, fold in the sliced potatoes. Pour in the chicken stock and stir well until the potatoes are evenly coated. Partially cover the pan/pot and simmer for about 10 minutes or until the sauce has thickened and the potatoes are tender, stirring once or twice as it cooks.
Step 4: Return the caramelized sausage into the pan/pot. Add the parsley and gently stir until incorporated. Drizzle with a bit of olive oil and season with more salt and pepper if desired.
Step 5: Remove from the heat when done and serve the goulash immediately 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 tbsp butter
- 1 garlic clove, pressed through a garlic press
- 2 onions, quartered and thinly sliced
- 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: Heat about 1 tbsp oil in a large, deep, non-stick pan (or medium non-stick pot) over medium-high heat. Add the smoked sausage medallions to the hot oil and cook for a couple of minutes to caramelize and deep brown. Using a slotted spoon, take 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 allow them to caramelize for about 5 to 7 minutes. Add in the garlic and season with salt, freshly cracked black pepper, and paprika. Stir well and continue to cook until the garlic is fragrant.
Step 3: Into the caramelized onions/garlic mixture, fold in the sliced potatoes. Pour in the chicken stock and stir well until the potatoes are evenly coated. Partially cover the pan/pot and simmer for about 10 minutes or until the sauce has thickened and the potatoes are tender, stirring once or twice as it cooks.
Step 4: Return the caramelized sausage into the pan/pot. Add the parsley and gently stir until incorporated. Drizzle with a bit of olive oil and season with more salt and pepper if desired.
Step 5: Remove from the heat when done and serve the goulash immediately with bread, Enjoy!
