Saucy 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
Scale
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