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
- 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.
- 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.
- 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.
- Finally, return the smoked sausage to the pan and season with a few more pinches of salt and pepper, if desired. Serve immediately.