In continuing with my goal of trying a new healthy and homemade recipe each week, I made Hungarian Red Potato Goulash. I’ve never made a goulash before, but this one looked too good to pass up. I mean, you can’t go wrong with smoked sausage and potatoes, can you?Hungarian Sausage Dish 3This was a premium comfort food. Everyone in the family (including my four picky children) loved this recipe. Dan and I both had seconds and there were no left overs. I even caught Dan polishing off Griffin’s bowl after he’d left the table. This recipe is also dairy and wheat free, so it was perfect for everyone in the house. You must make this recipe! And doubling it would be a good idea too.

Hungarian Red Potato Goulash
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  1. Olive oil
  2. 1 (14 ounce) smoked sausage, sliced on the bias into thin medallions
  3. 2 tablespoons butter
  4. 2 onions, quartered and thinly sliced
  5. 1 garlic clove, pressed through garlic press
  6. • Salt
  7. ¾ teaspoon freshly cracked black pepper
  8. 1 ½ teaspoons paprika
  9. 6 medium-size red skin potatoes, peeled and sliced into ½” thick circles (about 2 ¾ lbs)
  10. 3 cup chicken stock
  11. 1 tablespoon chopped flat-leaf parsley
  1. Place a medium size stock pot over medium-high heat, and add in 1 tablespoon of oil; once the oil is hot, add in the smoked sausage slices, and caramelize them for a few minutes until they become a deep brown color; remove the sausage from the pan with a slotted spoon, and set aside.
  2. To the same pot, add in the butter, and allow it to melt; then add in the sliced onions, and fry in the butter and sausage drippings until they are a rich, golden-brown, about 5-7 minutes; next, add in the garlic, plus a couple of pinches of salt, the freshly cracked black pepper and the paprika, and stir to combine with the onions; saute just until the garlic becomes aromatic.
  3. Next, add in the sliced potatoes, mixing them with the caramelized onions/garlic to coat them well;
  4. Once coated, pour in the chicken stock and stir to combine, then push the sliced potatoes down into the stock/onion mixture as much as possible so they cook evenly;
  5. Cover the pot with a lid that is askew to allow steam to escape, and simmer on medium-low heat for about 15 minutes, stirring gently once or twice during this time;
  6. Uncover the pan/pot and allow the potatoes to continue to simmer for another 10 minutes, or until they are tender and the sauce has thickened. You should stir once or twice during this time.
  7. Finish the Goulash by adding the sausage back into the pot, as well as the parsley, and gently fold those in to incorporate; add a little drizzle of olive oil in, and add a couple more pinches of salt and pepper, if necessary.
  8. Enjoy!
Adapted from The Cozy Apron
Adapted from The Cozy Apron

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