Hungarian Red Potato Goulash
Alright, this Hungarian Red Potato Goulash is seriously comfort food at its best. Imagine tender red potatoes, smoky sausage, and onions that have been cooked until they’re perfectly caramelized, all hanging out in a cozy, paprika-spiced broth. It’s one of those meals that just feels like a big warm hug—especially on a chilly night. And it’s super easy too! Just one pot, simple ingredients, and it all comes together in under an hour. Grab some crusty bread if you can, because you’re going to want to soak up every last bit of that delicious sauce.
6 Servings
Ingredients
- 1 14 oz package beef smoked sausage, sliced into thin rounds
- Olive oil as needed
- 2 tbsp butter
- 2 onions quartered and thinly sliced
- 2 garlic cloves minced or pressed
- Salt to taste
- 3/4 tsp freshly cracked black pepper
- 2 tsp paprika
- 1/2 tsp smoked paprika
- 10 medium red potatoes about 2 3/4 lbs, peeled and sliced into 1/2-inch rounds
- 1 1/2 c chicken stock
- 1 tbsp chopped flat-leaf parsley
Instructions
- Start by getting all your ingredients prepped and ready to go—it makes everything so much easier once you start cooking!
- In a large, deep non-stick pan (or a medium non-stick pot), heat about 1 tbsp of olive oil over medium-high heat. Once the oil’s nice and hot, add the smoked sausage slices and cook them for a few minutes until they’re beautifully caramelized and deep brown. Scoop the sausage out with a slotted spoon and set it aside.
- In the same pan, add the butter along with another 1 tbsp of olive oil. Let them melt together, then toss in the sliced onions. Cook the onions in the buttery, sausage-flavored oil until they turn a rich, golden brown—this should take around 8-10 minutes.
- Next, add the garlic, a couple of pinches of salt, cracked black pepper, paprika, and smoked paprika. Stir everything together and sauté just until the garlic becomes fragrant.
- Now, add the sliced potatoes to the pan and gently fold them into the onion and garlic mixture so they’re well-coated. Pour in the chicken stock and stir it all together, then press the potatoes down as much as you can to ensure even cooking.
- Cover the pan with the lid slightly off to let a bit of steam escape, and let it simmer on medium-low for about 15 minutes. Stir once or twice to prevent sticking. After 15 minutes, remove the lid and continue to simmer for another 10 minutes, stirring gently. The potatoes should be tender, and the sauce should start to thicken. It’s perfectly fine if a few potatoes break up; they’ll help thicken the sauce, just be careful not to mash too many.
- To finish, add the sausage back to the pan along with the chopped parsley. Fold them in gently, then drizzle a little more olive oil on top and add a pinch of salt and pepper if needed.
- Serve with warm, crusty bread for a perfect, hearty meal!
Notes
To keep this recipe gluten-free, double-check that your smoked sausage and chicken stock are certified gluten-free (some brands may add fillers). Other than that, everything here is naturally gluten-free, making it a great option for anyone avoiding gluten. Serve it with gluten-free crusty bread or skip the bread and enjoy a warm, comforting bowl of goulash just as it is!