Saucy Hungarian Red Potato Goulash Recipe
If you have been searching for a soul-warming dish that brings together rustic charm and bold flavors, look no further than this Saucy Hungarian Red Potato Goulash Recipe. It’s a celebration of tender red potatoes soaked in a smoky, paprika-infused sauce, perfectly complemented by caramelized smoked sausage and aromatic onions. This hearty stew is comfort food at its finest, offering a rich, flavorful experience that feels like a warm hug on a chilly day.
Ingredients You’ll Need
You only need a few simple ingredients to bring this Saucy Hungarian Red Potato Goulash Recipe to life, but each one plays an essential role in creating the perfect balance of textures and flavors. From the smokiness of the sausage to the earthiness of the paprika and the creamy tenderness of the potatoes, every component shines.
- Beef smoked sausage: Sliced on the bias for maximum caramelization and deep smoky flavor.
- Olive oil: Used for sautéing, it adds a subtle richness that carries the flavors beautifully.
- Butter: Adds a creamy, luxurious layer to the onion base.
- Onions: Thinly sliced and caramelized for sweetness and depth.
- Garlic: Freshly pressed to impart aromatic warmth without overpowering.
- Salt and freshly cracked black pepper: Essential for seasoning and enhancing every ingredient.
- Paprika and smoked paprika: The stars of the dish, delivering that signature Hungarian color and smokiness.
- Red skin potatoes: Peeled and sliced thick to hold their shape and soak up the luscious sauce.
- Chicken stock: Provides a flavorful cooking liquid that ties all the ingredients together.
- Flat-leaf parsley: Freshly chopped for a bright, herbal finish.
How to Make Saucy Hungarian Red Potato Goulash Recipe
Step 1: Caramelize the Sausage
Begin by heating olive oil in a large non-stick pan over medium-high heat. Add your sliced smoked sausage and let it caramelize until deep brown, unlocking its smoky richness. This step intensifies the flavor, adding complexity to the goulash that will infuse the sauce later.
Step 2: Sauté the Onions
Remove the sausage and add butter and more olive oil to the pan. Toss in the quartered, thinly sliced onions and cook them slowly until they turn a rich golden brown. This caramelization builds a sweet and savory base that elevates the entire dish.
Step 3: Add Garlic and Spices
Once your onions are gloriously caramelized, stir in the pressed garlic along with salt, black pepper, paprika, and smoked paprika. Gently sauté until the garlic releases its irresistible aroma without burning—this releases those signature Hungarian flavors that define this recipe.
Step 4: Incorporate the Potatoes and Stock
Next, fold the sliced red potatoes into the onion and spice mixture, allowing them to get fully coated in that beautiful sauce base. Pour in the chicken stock and press the potatoes down so they cook evenly in the flavorful liquid, setting the stage for that perfect tender bite.
Step 5: Simmer to Perfection
Cover the pan loosely with a lid to let some steam escape, then let the potatoes simmer gently on medium-low heat. Stir occasionally, allowing the sauce to thicken and the potatoes to become tender, some even breaking apart to enrich the sauce further.
Step 6: Finish with Sausage and Parsley
Return the caramelized smoked sausage to the pan, fold in the freshly chopped parsley, and drizzle a bit more olive oil. Taste and adjust the seasoning with salt and pepper as needed, then gently combine everything for a vibrant finish that’s ready to enjoy.
How to Serve Saucy Hungarian Red Potato Goulash Recipe
Garnishes
Simple garnishes like a sprinkle of fresh parsley or a dollop of sour cream can add color, creaminess, and freshness. They brighten the hearty sauce and balance the smoky richness beautifully.
Side Dishes
This goulash pairs wonderfully with warm, crusty bread to soak up every bit of the luscious sauce. A crisp green salad or steamed vegetables can also offer a refreshing contrast to the bold flavors.
Creative Ways to Present
For a fun twist, serve the goulash over buttered egg noodles or creamy polenta. These options bring extra comfort and make the dish feel even more special, perfect for family dinners or cozy evenings in.
Make Ahead and Storage
Storing Leftovers
Leftover Saucy Hungarian Red Potato Goulash Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making it even more delicious the next day.
Freezing
You can freeze this goulash in a freezer-safe container for up to 2 months. Just be sure to cool it completely before freezing to preserve the texture of the potatoes and sausage.
Reheating
To reheat, gently warm the goulash on the stovetop over medium heat, stirring occasionally and adding a splash of water or stock if the sauce has thickened too much. Avoid microwaving for best texture results.
FAQs
Can I use other types of sausage in this recipe?
Absolutely! While beef smoked sausage gives a classic smoky depth, you can use kielbasa, chorizo, or even a vegetarian sausage alternative depending on your preference. Just keep an eye on cook times as some sausages vary in fat content.
Why red potatoes for this goulash?
Red potatoes hold their shape well and have a creamy texture that absorbs the sauce beautifully without completely disintegrating. Their natural sweetness also complements the smoky, spicy flavors of the dish perfectly.
Is this recipe spicy?
The Paprika and smoked paprika bring plenty of flavor without overwhelming heat, making this mostly a mildly spiced dish. You can add a pinch of cayenne or hot paprika if you like a little kick!
Can I make this goulash vegetarian?
Yes! Omit the sausage and use vegetable stock instead of chicken. Adding smoked paprika and perhaps some smoked tofu can help replicate that smoky depth for a satisfying meatless version.
What do I do if the sauce is too thin?
Allow the goulash to simmer uncovered for a little longer to reduce the liquid naturally. Also, gently breaking a few potatoes during cooking will help thicken the sauce, giving you that perfect saucy consistency.
Final Thoughts
I truly hope you give this Saucy Hungarian Red Potato Goulash Recipe a try. It’s a dish that not only satisfies your hunger but warms your heart with every bite. Whether you’re cooking for a crowd or just treating yourself, it’s sure to become one of those favorite recipes you come back to again and again. So roll up your sleeves, dig in, and enjoy a timeless taste of Hungarian comfort!
PrintSaucy Hungarian Red Potato Goulash Recipe
Saucy Hungarian Red Potato Goulash is a hearty and comforting one-pan dish featuring caramelized smoked sausage, tender red potatoes, and a rich, paprika-infused sauce. This flavorful goulash blends smoky and aromatic spices with soft potatoes simmered in chicken stock, making it perfect for a satisfying family meal.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: Serves 6
- Category: Main Course
- Method: Stovetop
- Cuisine: Hungarian
Ingredients
Proteins
- 1 (14 ounce) package beef smoked sausage, sliced on the bias into thin medallions
Vegetables
- 2 onions, quartered and thinly sliced
- 2 garlic cloves, pressed through garlic press
- 10 medium-size red skin potatoes (about 2 ¾ pounds), peeled and sliced into ½ inch thick circles
- 1 tablespoon chopped flat-leaf parsley
Liquids & Fats
- Olive oil (about 2 tablespoons total)
- 2 tablespoons butter
- 1 ½ cup chicken stock
Spices & Seasonings
- Salt, to taste
- ¾ teaspoon freshly cracked black pepper
- 2 teaspoons paprika
- ½ teaspoon smoked paprika
Instructions
- Prepare Ingredients: Gather and prep all ingredients as listed—slice sausage medallions, peel and slice potatoes, quarter and thinly slice onions, press garlic, and chop parsley to have everything ready.
- Caramelize Sausage: Heat 1 tablespoon of olive oil in a large, deep, non-stick pan or pot over medium-high heat. Add the sliced smoked sausage and cook for several minutes until they brown deeply. Remove with a slotted spoon and set aside.
- Caramelize Onions: In the same pan, add butter and another tablespoon of olive oil, melting together. Add the sliced onions and cook in the fat and sausage drippings, stirring occasionally, until they become rich golden-brown and caramelized, about 8 to 10 minutes.
- Add Garlic and Spices: Stir in pressed garlic, salt, black pepper, paprika, and smoked paprika. Sauté briefly until the garlic is fragrant, but without burning it.
- Combine Potatoes and Stock: Add the sliced potatoes to the pan, folding them into the onion and spice mixture to coat evenly. Pour in the chicken stock and stir gently to combine. Push the potato slices down into the liquid to submerge them as much as possible for even cooking.
- Simmer the Goulash: Cover the pan with a lid placed slightly askew to let steam escape. Simmer over medium-low heat for 15 minutes, stirring gently once or twice.
- Uncover and Thicken: Remove the lid and continue to simmer for an additional 10 minutes, stirring occasionally, until potatoes are tender and the sauce thickens slightly. Some potatoes may break up, helping thicken the sauce—avoid excessive breaking.
- Finish and Serve: Return the caramelized sausage medallions to the pan along with chopped parsley. Fold gently to incorporate. Drizzle a little olive oil over the top and season with additional salt and pepper if needed. Serve warm, ideally with crusty bread.
Notes
- Use a non-stick deep pan or pot to prevent sticking and allow even cooking.
- Be patient when caramelizing onions and sausage to develop deep rich flavors.
- Adjust paprika types and amounts according to your spice preference.
- If potatoes break up too much, the sauce will be thicker and more rustic in texture.
- Serve with crusty bread to soak up the flavorful sauce.
Keywords: Hungarian goulash, red potato goulash, smoked sausage recipe, stovetop goulash, paprika goulash, hearty potato dish
