Sausage And Potato Goulash Recipe

When you think of Hungarian cuisine, the first dish that comes to mind is beef goulash or gulyás in its native language.

It is a delicious cross between a soup and a hearty stew, determined by family recipe and whoever is stirring the pot. It can be cooked in a million different ways, each version as tasty as the other, with plenty of room for surprises.

Paprika is in it for sure, though we've kept it subtle this time around. Ask any Hungarian cook, and they may as well say to double or triple the amount of paprika - too much is never enough! If you ever travel to the country and dive into a bowl of halászlé (fisherman's soup), you'll never look at paprika the same way again.

Hungarian sausages have a wide range of flavors, the main spices being garlic, black pepper, and paprika. You'll often find them with caraway, nutmeg, or marjoram too. Dried or smoked is the traditional way to go, though any Paleo sausage will do!

As you explore the cuisine of Hungary and learn how to make lecsó, a Hungarian tomato pepper and, yes, paprika, stew, your taste buds will thank you for reaching out to new flavor combinations.

Make it thicker and use it as a salsa, eat it plain and simple with boiled potatoes, or serve it with a tender and mouthwatering Dutch oven beef roast. Let cultures collide and meld into new beginnings.

This recipe is adapted from South Your Mouth.

Sausage And Potato Goulash Recipe

Serves: 4 Prep: 15 min Cook: 20 min

Ingredients

• 4 sausages, sliced (Hungarian if you can find them)
• 4 russet or sweet potatoes, diced
• 1 onion, sliced
• 2 garlic cloves, minced
• 3 tsp. paprika
• 2 cups chicken stock
• 1 tbsp. flat-leaf parsley, minced
• Cooking fat
• Sea salt and freshly ground black pepper

Preparation

1. Melt some cooking fat in a skillet over medium-high heat.
2. Brown the sliced sausages until cooked through, about 4 to 5 minutes. Set aside.
3. Add the onion and garlic to the skillet and cook for 3 to 4 minutes.
4. Add the diced potatoes and paprika, and season to taste. Stir and brown for 4 to 5 minutes.
5. Pour in the chicken stock, cover, and cook for 8 to 10 minutes until the potatoes are fork-tender.
6. Bring the sausages back to the skillet and stir. Cook until everything is warmed through.
7. Adjust the seasoning and serve topped with fresh parsley.

Sausage And Potato Goulash Recipe

Goulash or gulyás, pronounce it however you can. More importantly, cook it up quickly and delight the appetite with paprika, sausage, and potatoes.

5 from 1 vote

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Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Course Main Course

Cuisine Hungarian

Servings 4 people

Calories 521 kcal

Ingredients

  

1x2x3x

• 4 sausages sliced (Hungarian if you can find them)
• 4 russet or sweet potatoes diced
• 1 onion sliced
• 2 garlic cloves minced
• 3 tsp. paprika
• 2 cups chicken stock
• 1 tbsp. flat-leaf parsley minced
• Cooking fat
• Sea salt and freshly ground black pepper

Instructions

 

• Melt some cooking fat in a skillet over medium-high heat.
  Cooking fat
• Brown the sliced sausages until cooked through, about 4 to 5 minutes. Set aside.
  4 sausages
• Add the onion and garlic to the skillet and cook for 3 to 4 minutes.
  1 onion, 2 garlic cloves
• Add the diced potatoes and paprika, and season to taste. Stir and brown for 4 to 5 minutes.
  4 russet or sweet potatoes, 3 tsp. paprika, Sea salt and freshly ground black pepper
• Pour in the chicken stock, cover, and cook for 8 to 10 minutes until the potatoes are fork-tender.
  2 cups chicken stock
• Bring the sausages back to the skillet and stir. Cook until everything is warmed through.
• Adjust the seasoning and serve topped with fresh parsley.
  1 tbsp. flat-leaf parsley

Nutrition

Calories: 521kcalCarbohydrates: 55gProtein: 20gFat: 25gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 65mgSodium: 842mgPotassium: 1249mgFiber: 9gSugar: 13gVitamin A: 34263IUVitamin C: 14mgCalcium: 102mgIron: 4mg

Keyword goulash, potatoes, recipe, sausage

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