Saucy Hungarian Red Potato Goulash
Hello there! It’s time for my soup of the week post and this week I have found this amazing goulash from Ingrid at The Cozy Apron. I promised something without heavy cream in it and here it is!
I was inspired to make this one mostly because of our hungarian friends who recently moved back to Hungary, I learned quite a lot from them about food and using EVERYthing. They never let anything go to waste and I was so inspired by that, especially since I was getting to know them around the time we were butchering our animals.
When you are raising your own meat, growing somewhat attached to the animals and then having to butcher them out yourself and experiancing all the hard work that goes into it, you come to have such an appreciation for that animal and it becomes very important for his life to count for something. Personally I felt like it was important for us to utilize as much as we could from them. This was a very important life lesson for myself and my family and it was just perfect timing to have Robert there to teach me his Hungarian ways to make things like liver pate and to introduce us to the thought that…wait for it… eating organ meats is not actually horrible (I am actually quite in love with pate on a piece of fresh sourdough bread with a thick spread of salty butter – OH. MY.).
So when I saw this recipe for a hungarian type meal I had to investigate. Potatoes, onions, meat and paprika were involved in making something so delicious you wouldn’t believe it was so simple and it also sounded just like something Robert would make.
I am definitely going to be making this often once the weather is actually cold and cozy. I started doing this series when the weather was turning cold and I have been loving getting back to making soups for the Fall and then this week. This week is the weirdest thing. We had snow a couple weeks ago, on September 11th, seriously. Technically it was still summer, right? Well yesterday (now that it is technically fall) it was 90˚ which is hotter than it was all summer.
Not exactly soup weather.
But I persevered (barely) and make this up. Thankfully it was super easy and didn’t require an oven. Did I mention this was easy? And amazing? Comfort food at it’s absolute finest…try it.
You’ll love it.
- olive oil or bacon fat
- 1 (14 ounce) smoked sausage, sliced on the bias into thin medallions
- 2 tablespoons butter
- 2 onions, quartered and thinly sliced
- 2 garlic cloves, minced
- salt
- ¾ teaspoon freshly cracked black pepper
- 1 ½ teaspoons paprika
- 2¾ pounds red potatoes, sliced into ½ inch thick rounds
- 1 ½ - 2 cups chicken stock
- 1 tablespoon chopped flat-leaf parsley
- In a dutch oven or large stock pot, heat the bacon fat or olive oil (which ever you prefer), over medium high heat.
- Add in the sausage, cook until nicely browned on both sides then remove and set aside.
- Lower the burner to low and add the butter.
- Add the onions and stir to coat with the fat and then let sit, stir every so often until the onions are browned and nicely caramelized.
- Add in the garlic, salt, pepper and paprika, toss to coat the onions.
- Add the potatoes, tossing with the onion mixture until nicely coated then pour in the chicken stock. The potatoes should just barley be covered by the liquid. Bring to a boil and then reduce the heat and simmer, covered but with lid slightly to the side so the steam can escape, simmer for about 15 minutes, stirring every so often.
- Remove the lid and continue simmering about 15 - 20 minutes more, until the potatoes are nice and soft, make sure to still stir them a couple times during this simmering.
- Once they are soft and calling your name, toss the sausage back in sprinkle some parsley over the top and serve with a warm crusty loaf of bread and enjoy your cozy, warm meal.
- Huckleberry Plum Pie - January 1, 2017
- Fresh Mango Sorbet - July 17, 2016
- Steak Caesar Salad - June 8, 2016
