Saucy Hungarian Goulash



• Olive oil
• 1 (14 Oz.) smoked sausage, sliced
• 2 tablespoons butter
• 2 onions, quartered and sliced thinly
• 1 garlic clove, crushed
• ¾ teaspoon freshly cracked black pepper
• 1 ½ teaspoons paprika
• 10 medium red potatoes, sliced ½” thick
• 1 ½ cup chicken stock
• 1 tablespoon parsley, chopped


Cook sausage to a deep brown, then remove from pan with a slotted spoon and set aside.
In the same pan, add butter, onions and caramelize in drippings for 5 to 7 minutes, next, add garlic and spices, saute 30 seconds.
Add sliced potatoes and fold in to coat well, add chicken stock, stir to combine.
Cover your pan with a lid that is askew allowing some steam to escape and simmer on medium low heat for 15 minutes, stirring gently.
Uncover and to continue to simmer for 10 minutes, until tender and sauce is thickened, stirring once during that time.
Finish by adding sausage, parsley and gently fold then a drizzle of olive oil and of salt and pepper to taste, serve hot with bread, if desired. Enjoy!


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