So… goulash. I have seen just about every combination known to man thrown in a pot and called goulash. So when I saw this recipe on Pinterest it really caught my eye because it didn't look like most I've seen. And quite honestly, the photos were so beautiful, I didn't care what it was called. I just wanted to eat it. A lot of it.
I was thinking about it when it dawned on me that I actually had what I needed on-hand to make it. I hardly ever have potatoes around since we’re such big rice eaters so I took it as a sign from the goulash gods that I needed to make it. Like, right now.
I made it and fell in love with it. I sopped up the rich potatoey stewy broth with a hunk of crusty bread and came close to hurting myself when I went back for seconds.
I asked on the Facebook page what sorts of things folks put in their goulash and heard a lot of y’all mention noodles, tomatoes and ground beef. I did a little research on goulash and learned that it’s a Hungarian dish that can be made of most anything so long as there’s meat and paprika in it. The noodles were an addition made by Americans. And the potato version I made is a form of goulash called Paprikas Krumpli.
So anyway, however you like your goulash, you ought to give this one a try because Lord, it sure was good!
Potato Goulash with Sausage
Adapted from The Cozy Apron’s Saucy Hungarian Red Potato Goulash
2 tablespoons vegetable oil
1 pound smoked sausage, cut into thick slices (most any sausage could be substituted)
2 medium yellow onions, halved lengthwise and then sliced
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
6 small russet potatoes, peeled and sliced into 1/2-inch slices
1 14.5-ounce can beef broth (about 1 3/4 cups)
Brown sausage in vegetable oil over medium-high heat in a 12-inch Dutch oven or heavy pot* until nicely browned and crisp around the edges. Remove sausage from oil with a slotted spoon; set aside.
Add onions to hot oil and sauté for 5 minutes. Add paprika, salt, garlic and pepper and continue cooking for 2 more minutes.
Add potato slices to onions and stir until potatoes are nicely coated with onions and seasonings.
Add beef broth and bring to a slight boil. Reduce heat to medium and continue simmering, uncovered for 15 minutes; stirring occasionally. You may have to poke the potatoes around for a bit to make sure they stay submerged (or mostly submerged) in the broth.
Stir in sausage, reduce heat to low then continue cooking, uncovered, until potatoes are tender; stirring occasionally.
*it is important to use a pot close to 12 inches in diameter to ensure the broth will be deep enough to cook the potatoes.