Hungarian Red Potato Goulash

Yield: 4 servings


  • 1 tbsp olive oil
  • 1 smoked sausage (14 oz), sliced into medallions
  • 2 tbsp butter
  • 2 onions, quartered and thinly sliced
  • 2 cloves garlic
  • Salt, to taste
  • 3/4 tsp black pepper
  • 1 1/2 tsp paprika
  • 10 medium red potatoes, sliced into 1/2" medallions
  • 1 1/2 cups chicken stock
  • 2 tbsp chopped fresh parsley


  1. Heat olive oil in a large skillet.  Add the sausage and cook until they become deep brown in color.  Remove from the skillet with a slotted spoon.
  2. In the same skillet, add the butter and let it melt.  Add the onions, and cook until caramelized and golden-brown, about 5-7 minutes.
  3. Add the garlic, salt, black pepper, and paprika.  Saute for 1 minute to let it become aromatic.
  4. Add the potatoes and stir them into the onion mixture until well coated.  Add the chicken stock, cover, and simmer for 15 minutes to let the potatoes cook.
  5. Uncover and continue to simmer for another 10 minutes.  By now the potatoes should be tender and the sauce should have thickened a bit.
  6. Add the sausage back into the skillet, add the parsley, and fold together.
  7. Serve immediately.
Adapted from The Cozy Apron.