Saucy Hungarian Potato Goulash

By sklesley

Ingredients

• Olive oil
• 1 (14-0z.) pkg. smoked sausage, sliced on the bias into thin medallions
• 2 tbsp. butter
• 2 onions, quartered and thinly sliced
• 1 garlic clove, minced
• Salt
• 3/4 tsp. pepper
• 1 1/2 tsp. paprika
• 10 medium-size red skin potatoes, peeled and sliced into 1/2" thick slices (about 2 3/4 lb.)
• 1 1/2 cups chicken stock
• 1 tbsp. chopped parsley

Preparation

Step 1

In a large deep nonstick pan, add 1 tbsp. olive oil. When hot, add sausage and caramelize for a few minutes to a deep brown color. Remove and set aside. To the pot, add the butter and allow to melt; add in sliced onions and caramelize to a rich golden brown (5-7 minutes). Add garlic, a couple pinches of salt, pepper, and paprika; stir to combine with onions. Next add sliced potatoes and fold into caramelized onion/garlic mixture to coat well. Add chicken stock and stir to combine. Push potatoes into mixture to cook evenly. Cover with a lid (allow some steam to escape) and simmer on medium-low for 15 minutes, gently stirring twice. Uncover pan and continue to simmer for another 10 minutes or until tender and sauce is thickened, stirring once or twice. Finish by adding the smoked sausage into the pan, as well as parsley. Gently fold to incorporate. Add a little drizzle of olive oil and a couple more pinches of salt and pepper.