Dinner, Food

Hungarian Red Potato Goulash

Let me just say that when I first saw this recipe on Pinterest, I didn’t really read all the steps involved. It ended up being way more involved than what I’m used to for a weeknight meal. It’s not that it was super hard, but there was a lot of cutting involved. Cutting up the sausage, potatoes and onions was kind of a chore, because: 1. my back starts to kill me when I’m standing in one spot for a long time and 2. my knives suck. (My Dad has my chefs knife right now and he’s going to sharpen it for me.

I’m super awkward in the kitchen and several potato slices and onion slices somehow made their way onto the floor (I threw them away of course. There’s no 5 second rule in my kitchen. Unless it’s cheesecake then I live by the old adage of “a little dirt won’t hurt.” Y’all remember the Friends episode with The Cheesecake, right?) and halfway through cooking everything was disheveled and strewn about. I now understand why chefs are so meticulous with keeping their workstations clean. You’d think I’d be better at it with all of the Food Network, Top Chef and Hell’s Kitchen that I watch. I do, however, have this inner voice in my head that sounds an awful lot like Gordon Ramsay screaming things like “It’s f*%#ing raw!” and “You’re getting your knickers in a twist. Calm down!”

But I digress. Moving on.

I’m not a big fan of smoked sausage, but I like it pretty well when it gets a little caramelized because it gets more firm and isn’t as fatty and greasy. As I’m cooking the sausage and onions, adding the paprika and garlic I’m thinking, “Sweet Jesus, this smells insanely good and it’s going to rock.” I’m going to be honest though and say it was just kind of “meh” if you know what I mean, but that’s probably because it wasn’t pasta and didn’t involve some sort of cream sauce. I couldn’t, for the life of me, get my onions to caramelize, and I’m guessing that’s why my dish looks really orange instead of a beautiful dark, golden brown color like the one in the original recipe.

I’m pretty lucky that Mike doesn’t mind all of my dinner experiments and that he’ll eat almost anything I put in front of him. Mike is so easy going (one of the many things I love about him) and is always careful with my feelings, so I’ve made him promise to be brutally honest and tell me if something sucks. He thought it was really good, but said that it needed more salt and was really rich (lots of starch in this dish, y’all), which made it hard for him to get through the whole bowl. If you love smoked sausage, potatoes and the flavor of paprika, you’ll probably love this recipe and I hope you give it a try.
Ok. Enough chit chat, let’s get to the recipe.

This recipe came from, and because I’m slow in the kitchen, it took about an hour from start to finish.

Here’s what you’ll need:

  • Olive oil
  • 1 (14 ounce) smoked sausage, sliced on the bias into thin medallions
  • 2 tablespoons butter
  • 2 onions, quartered and sliced thin
  • 1 clove of garlic, pressed through a garlic press
  • Salt
  • 3/4 teaspoon freshly cracked black pepper
  • 1 1/2 teaspoons paprika
  • 10 medium-size red skin potatoes, peeled and sliced into 1/2″ thick circles
  • 1 1/2 cup chicken stock
  • 1 tablespoon chopped flat leaf parsley (I omitted because I forgot to buy it.)


  1. Place a large skillet over medium-high heat and add in about 1 tablespoon of olive oil. When the oil is hot, add the sausage and caramelize them for a minute until they become a deep brown color. Remove the sausage (leaving behind any drippings) and set aside.
  2. In the same skillet, add the butter until melted and then add in the onions. Caramelize the onions (about 5-7 minutes) and then add in the garlic, plus a couple of pinches of salt, the black pepper and the paprika. Stir to combine with the onions until the garlic becomes aromatic.
  3. Next, add in the sliced potatoes and fold them into the caramelized onions, garlic and paprika until coated. Add in the chicken stock and stir to combing, pushing the potatoes into the stock mixture as much as possible to make sure they cook evenly. Cover the pan with the lid askew to allow some of the steam to escape and simmer on medium-low heat for 15 minutes. Stir gently a couple of times during this process.
  4. Uncover the pan and continue to simmer the potatoes for another 10 minutes or until they are tender. It’s ok if some of the potatoes break apart because it helps the sauce thicken. Take care not to break them too much though.
  5. Finish the goulash by adding the sausage, (as well as the parsley), back into the pan and gently fold to incorporate. Add a little drizzle of olive oil and add additional salt and pepper to taste if necessary.
  6. Serve hot, with bread if desired.


Even though my dishes don’t always compare looks-wise to the original recipes, most of them have tasted really good. My confidence in the kitchen is growing despite my many clumsy mishaps and I have begun to truly enjoy planning and preparing meals for Mike and I. Also, a big thank you to all of you who read my posts and take the time to “like” them or post a comment. It means a lot and encourages me to continue cooking and sharing the experiences with you!

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