Goulash With Smoked Sausage And Potatoes

Goulash With Smoked Sausage And Potatoes

I think everyone needs to take comfort in a bowl of warm and yummy food on a cold day. This is why I love goulash! It has such a warming sauce and reminds me of my time spent in Hungary.


  • 1.5 to 2 pounds of red skin potatoes
  • 1 ½ cup chicken stock
  • 1 tbsp Olive oil
  • 14-16 ounces smoked sausage sliced
  • 2 tablespoons butter
  • 1 onion thinly sliced
  • 3 garlic cloves
  • Salt to taste
  • ¾ teaspoon freshly cracked black pepper
  • 1 ½ teaspoons paprika
  • ⅓ cup parsley chopped


  1. In a big deep skillet, heat 1 tablespoon of oil. Add the smoked sausage medallions when the oil is hot and cook for a few minutes, or until they are a deep brown color. Set the sausage aside after removing it from the pan.
  2. Add the butter to the same pan and melt it; add the onions and caramelize them in the butter and sausage drippings for around 5-7 minutes. Now add the garlic, a few pinches of salt, freshly cracked black pepper, and paprika to the onions and mix to blend. Cook for another two minutes.
  3. Stir in the sliced potatoes, chicken stock, and parsley until everything is well combined. Cover the pan with a lid and cook for about 15 minutes on medium-low heat. Cover and continue to cook for another 10 minutes, or until the potatoes are soft and the sauce has thickened somewhat, stirring once or twice during this time.
  4. Finally, return the smoked sausage to the pan and season with a few more pinches of salt and pepper, if desired. Serve immediately.

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