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 in 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
Protein: 12g / %
Carbs: 34g / %
Fat: 25g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 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
- Melt some cooking fat in a skillet over medium-high heat.
- Brown the sliced sausages until cooked through, about 4 to 5 minutes. Set aside.
- Add the onion and garlic to the skillet and cook for 3 to 4 minutes.
- Add the diced potatoes and paprika, season to taste. Stir and brown for 4 to 5 minutes.
- Pour in the chicken stock, cover, and cook for 8 to 10 minutes until potatoes are fork tender.
- Bring the sausages back to the skillet and stir. Cook until everything is warmed through.
- Adjust the seasoning and serve topped with fresh parsley.