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Saucy Hungarian Red Potato Goulash

Saucy Hungarian red potato goulash features sliced red potatoes simmered until tender in a paprika-spiked chicken stock, with browned smoked sausage throughout. It’s a budget-friendly skillet meal with a naturally thick, spoon-coating sauce after simmering uncovered at the end.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American, Hungarian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

olive oil
  • 1 tbsp olive oil
smoked sausage
  • 14 oz smoked sausage, sliced into medallions
butter
  • 2 tbsp butter
onions
  • 2 onions, thinly sliced
garlic
  • 1 clove garlic, pressed
paprika
  • 1.5 tsp paprika
black pepper
  • 0.75 tsp black pepper
salt
  • 0.25 Salt, to taste
red potatoes
  • 10 red potatoes, sliced into 1/2-inch rounds
chicken stock
  • 1.5 cup chicken stock
parsley
  • 1 tbsp chopped flat-leaf parsley

Equipment

  • 1 cast iron skillet

Method
 

Brown the sausage
  1. Heat 1 tbsp olive oil in a large deep skillet over medium-high heat, then brown the smoked sausage medallions and remove them to a plate.
  2. Keep the browned drippings in the skillet for the onion caramelization step.
Caramelize onions and bloom spices
  1. Add 2 tbsp butter to the drippings, then cook the sliced onions over medium-high heat for a few minutes until they start to soften and turn glossy.
  2. Stir in 1 clove pressed garlic, 1 1/2 tsp paprika, and 3/4 tsp black pepper, then cook briefly until fragrant.
Simmer the potatoes
  1. Add the sliced red potatoes to the skillet and toss so they’re coated with the paprika-butter and onions.
  2. Pour in 1 1/2 cups chicken stock and push the potatoes down so most are in the liquid.
  3. Cover with the lid slightly askew and simmer over medium-low heat for 15 minutes.
  4. Uncover and continue simmering for another 10 minutes until the potatoes are tender and the sauce thickens.
Finish and serve
  1. Stir the sausage back into the goulash and heat through, then stir in the chopped parsley.
  2. Serve warm after tasting and adding Salt, to taste if needed.

Notes

Pro tip: Slice the red potatoes into 1/2-inch rounds so they simmer to tender without turning mushy, and simmer uncovered at the end to concentrate the sauce. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in a skillet with a splash of stock or water. Freezing is not recommended because potatoes can soften further after thawing. For a lighter, diabetes-friendlier option, use turkey sausage instead of smoked sausage; for a creamier finish, stir in a spoonful of sour cream at the end.