Hungarian Goulash with Smoked Sausage and Potatoes
Hearty Hungarian goulash with smoked sausage and potatoes, a delicious stew that will become your favorite.
Equipment
- large deep skillet
Ingredients
- 1 tablespoon Olive oil
- 14-16 ounces smoked sausage sliced
- 2 tablespoons butter
- 1 onion thinly sliced
- 3 garlic cloves minced or pressed through garlic press
- Salt to taste
- ¾ teaspoon freshly cracked black pepper
- 1½ teaspoons smoked paprika
- 1½ pounds medium-size red skin potatoes peeled and sliced into ½" thick circles (about 2 ¾ lbs)
- 1½ cup chicken stock
- ⅓ cup parsley chopped
Instructions
Brown the sausage
- Heat 1 tablespoon of oil in a large deep skillet.
- Once the oil is hot, add in the smoked sausage medallions, and brown them for a few minutes until they become a deep brown color.
- Remove the sausage from the pan and set aside.
Make goulash base
- To the same pan add in the butter, and allow it to melt; add in the onions, and caramelize those in the butter and sausage drippings for about 5-7 minutes.
- Now add in the garlic, a couple of pinches of salt, the freshly cracked black pepper, and the paprika, and stir to combine with the onions.
- Sauté for two more minutes.
Cook the potatoes
- Next, add in the sliced potatoes, chicken stock, and parsley, and stir to combine.
- Cover the pan with a lid and simmer on medium-low heat for about 15 minutes.
- Then, uncover and allow the potatoes to continue to simmer for 10 more minutes, or until they are tender and the sauce is a bit thickened, stirring once or twice during that time.
- Finally, add the smoked sausage back into the pan, and add a couple more pinches of salt and pepper if necessary. Serve hot.
Nutrition
Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 15gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 50mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 25mgCalcium: 25mgIron: 2mg
Tried this recipe?Let us know how it was!