Dive into the warmth of our Saucy Hungarian Red Potato Goulash — a culinary embrace for your soul. This one-pan wonder combines caramelized smoked sausage, golden-brown onions, and perfectly tender red skin potatoes, creating a dish that’s both comforting and bursting with flavor. Join us on a journey of savory delights that will make this goulash a cherished addition to your home-cooked favorites.
In the heart of our little family, the Saucy Hungarian Red Potato Goulash has woven itself into the fabric of our cozy evenings. Picture the aroma of caramelized onions and paprika filling the air, wrapping us in the comfort of home. The sizzle of smoked sausage and the simmering potatoes tell a tale of simple joys and shared moments around the dinner table. This dish, like a warm blanket for the soul, has become a staple, creating cherished memories that linger long after the last bite.
Why This Goulash:
Why This Saucy Hungarian Red Potato Goulash
- Rich Flavor Fusion: Caramelized onions, smoked sausage, and paprika dance together, creating a symphony of flavors.
- Effortless Elegance: Crafted in a single pan, this dish balances simplicity with gourmet taste, perfect for any culinary skill level.
- Tender Potato Perfection: Red skin potatoes soak up the savory goodness, delivering a fork-tender experience in every bite.
- Versatile Comfort: Serve it solo or paired with crusty bread, this goulash is a versatile, heartwarming delight.
Ingredients:
- Olive oil (2 tablespoons / 28 grams)
- 1 smoked sausage (14 ounces / 400 grams), sliced on the bias
- Butter (2 tablespoons / 28 grams)
- 2 onions, quartered and thinly sliced
- 1 garlic clove, pressed
- Salt (to taste)
- Freshly cracked black pepper (¾ teaspoon)
- Paprika (1 ½ teaspoons)
- Red skin potatoes (10 medium-size, about 2 ¾ lbs / 1247 grams), peeled and sliced into ½” thick circles
- Chicken stock (1 ½ cups / 360 ml)
- Chopped flat-leaf parsley (1 tablespoon)
Directions:
- Heat 1 tablespoon of olive oil in a large non-stick pan over medium-high heat. Caramelize smoked sausage slices until deep brown, then set aside.
- In the same pan, melt butter, caramelize onions in sausage drippings until golden-brown. Add garlic, salt, black pepper, and paprika; sauté until garlic is aromatic.
- Add sliced potatoes, coating them in the onion/garlic mixture. Pour in chicken stock, ensuring even distribution. Cover with a slightly askew lid and simmer for 15 minutes.
- Uncover, allowing potatoes to simmer for an additional 10 minutes until tender and the sauce thickens. Carefully stir as needed.
- Reintroduce caramelized sausage and parsley; fold gently. Drizzle with olive oil, adjust salt and pepper if necessary. Serve hot, optionally with bread.
Notes:
- Embrace the rustic charm: Some potato pieces breaking up enrich the sauce.
- Make it yours: Pair with your favorite bread or experiment with different sausage varieties.
- Cooking tip: Keep the lid slightly askew to let steam escape, ensuring the right consistency.
- Nutritional tip: Adjust salt and oil to suit your dietary preferences.
