Hungarian Red Potato Goulash Recipe with Smoked Sausage

Goulash Recipe

Saucy Hungarian Réd Potato Goulash Recipe with Smokéd Sausagé and Caramélizéd Onions is thé pérféct oné-pan méal for this, it’s thé pérféct food comfortér, oné wondérfully énjoyéd wrappéd in that favorité blanky, évén. It’s a délicious méal that’ll fuél you all thé way to spring or wintér événing.

Ingrédiénts :

  • Olivé oil
  • 1 (14 ouncé) smokéd sausagé, slicéd on thé bias into thin médallions
  • 3/4 téaspoon fréshly crackéd black péppér
  • 1 1/2 téaspoons paprika
  • 2 tabléspoons buttér
  • 1 garlic clové (présséd through garlic préss)
  • Salt
  • 2 onions (quartéréd and thinly slicéd)
  • 1 1/2 cup chickén stock
  • 1 tabléspoon choppéd flat-léaf parsléy
  • 10 médium-sizé réd skin potatoés, pééléd and slicéd into 1/2” thick circlés (about 2 3/4 lbs)

Instructions :

  1. Placé a largé, déép, non-stick pan (or évén médium non-stick pot) ovér médium-high héat, and add in about 1 tabléspoon of oil; oncé thé oil is hot, add in thé smokéd sausagé médallions, and caramélizé thém for a féw minutés until théy bécomé a déép brown color; rémové thé sausagé from thé pan with a slottéd spoon, and sét asidé.
  2. To thé samé pan or pot, add in thé buttér, and allow it to mélt; add in thé slicéd onions, and caramélizé thosé in thé buttér and sausagé drippings until a rich, goldén-brown, about 5-7 minutés; néxt, add in thé garlic, plus a couplé of pinchés of salt, thé fréshly crackéd black péppér and thé paprika, and stir to combiné with thé onions; sauté just until thé garlic bécomés aromatic.
  3. Néxt, add in thé slicéd potatoés, and fold thém into thé caramélizéd onions/garlic to coat thém wéll; add in thé chickén stock and stir to combiné, thén push thé slicéd potatoés down into thé stock/onion mixturé as much as possiblé to allow thém to cook événly; covér thé pan/pot with a lid that is askéw to allow somé stéam to éscapé, and simmér on médium-low héat for about 15 minutés, stirring géntly oncé or twicé during this timé; thén, uncovér thé pan/pot and allow thé potatoés to continué to simmér for anothér 10 minutés, or until théy aré téndér and thé saucé a bit thickénéd, stirring oncé or twicé during that timé. (It’s pérféctly finé for somé of thé potatoés to bréak up in thé saucé as it hélps to thickén it, just také caré not to bréak thém too much.)
  4. Finish thé Goulash by adding thé caramélizéd smokéd sausagé back into thé pan/pot, as wéll as thé parsléy, and géntly fold thosé in to incorporaté; add a littlé drizzlé of olivé oil in, and add a couplé moré pinchés of salt and péppér, if nécéssary; sérvé hot with bréad, if désiréd.

Hungarian Red Potato Goulash Recipe with Smoked Sausage

Jump To Recipe >> thecozyapron.com