A Cozy One-Pan Wonder: Saucy Hungarian Red Potato Goulash, Like A Warm Blanky For The Soul

A Cozy One-Pan Wonder: Saucy Hungarian Red Potato Goulash, Like A Warm Blanky For The Soul post image

When I think back to some of the most memorably cozy dishes from my childhood, two dishes in particular come to mind for me. The first is the richly fragrant and deeply flavored from-scratch chicken soup that my mom (or even my dad on occasion) would prepare on a cold day for us to have to dip into for a few days, one that contained a whole chicken and a bountiful amount of aromatic vegetables, herbs and seasoning. That soul-warming “golden elixir” would sit simmering and oh-so-gently bubbling and sputtering on the stove over a very low flame for hours and hours, until we could no longer take it and our appetites got the best of us. And since very little was ever wasted with my parents, the chicken from that soup would also serve as a bonus meal, though since it had been simmered down for so long and was pretty much falling apart with much of its original juiciness and richness now expelled into our soup, it needed something to accompany it that would be savory and saucy. And that brings me to my second most memorably cozy dish — saucy Hungarian Red Potatoes. Hungarian Red Potatoes would always be what my mother would prepare, without fail, while our beloved soup simmered; they were a deliciously savory accompaniment to the chicken, just like a perfectly comforting blanky that provides safety and sheer bliss, only for the belly and for the soul. And now, those very potatoes are my inspiration for a truly cozy one-pan meal — a simple yet rustic and rich dinner — utterly perfect for this cool-weather season that nudges us to reach for those precious blankies to wrap ourselves in, indeed.

Hungarian Goulash

Hungarian Goulash

For my family and I, the perfect kind of meal for this time of year when the evening light begins to grow dim earlier and earlier, and for when the breeze takes on a chilliness that makes our souls long for softness and warmth, is one that can be eaten with a spoon and even sopped up with a little piece of bread, ideally. Smoky flavors and slightly peppery tastes are what sound so very appealing during this chilly season, especially when easily put together with just a few ingredients. A side like Hungarian Red Potatoes becomes a complete one-pan meal, a saucy and savory Hungarian Red Potato Goulash, when combined with deliciously caramelized onions sauteed with a touch of freshly cracked black pepper, and succulently rich smoked sausage that’s been seared in the pan leaving behind all of its best juices to infuse what is yet to come; it becomes a meal that comforts from within and envelopes completely just like a favorite blanky from childhood, and nothing sounds more soothing to me than that as these fall evenings become cold, crisp and clear.

Hungarian Goulash

Hungarian Goulash

Hungarian Goulash

It’s nice to look back sometimes to what comforted me during my childhood, give it a little update, and bring it back for a visit. Our lives require that we bring in some cozy elements once in a while, and use our limited time preparing meals that will connect us to one another and nurture us, while being as simple as possible. Saucy Hungarian Red Potato Goulash with Smoked Sausage and Caramelized Onions is the perfect one-pan meal for this; it’s the perfect food “comforter”, one wonderfully enjoyed wrapped in that favorite blanky, even. And that’s got to be the absolute perfect way to spend a fall or winter evening, if you ask me.

Taste what’s good and pass it on.

Ingrid

Hungarian Goulash

Saucy Hungarian Red Potato Goulash with Smoked Sausage and Savory Caramelized Onions
Print this recipe

(Serves about 4)

Ingredients:

• Olive oil
1 (14 ounce) smoked sausage, sliced on the bias into thin medallions
2 tablespoons butter
2 onions, quartered and thinly sliced
1 garlic clove, pressed through garlic press
• Salt
¾ teaspoon freshly cracked black pepper
1 ½ teaspoons paprika
10 medium-size red skin potatoes, peeled and sliced into ½” thick circles (about 2 ¾ lbs)
1 ½ cup chicken stock
1 tablespoon chopped flat-leaf parsley

Preparation:

-Place a large, deep, non-stick pan (or even medium non-stick pot) over medium-high heat, and add in about 1 tablespoon of oil; once the oil is hot, add in the smoked sausage medallions, 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.

-To the same pan or pot, add in the butter, and allow it to melt; add in the sliced onions, and caramelize those in the butter and sausage drippings until 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.

-Next, add in the sliced potatoes, and fold them into the caramelized onions/garlic to coat them well; add in the chicken stock and stir to combine, then push the sliced potatoes down into the stock/onion mixture as much as possible to allow them to cook evenly; cover the pan/pot with a lid that is askew to allow some steam to escape, and simmer on medium-low heat for about 15 minutes, stirring gently once or twice during this time; then, uncover the pan/pot and allow the potatoes to continue to simmer for another 10 minutes, or until they are tender and the sauce a bit thickened, stirring once or twice during that time. (It’s perfectly fine for some of the potatoes to break up in the sauce as it helps to thicken it, just take care not to break them too much.)

-Finish the Goulash by adding the caramelized smoked sausage back into the pan/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; serve hot with bread, if desired.




{ 105 comments… add one }

  • Libby October 20, 2013, 6:42 pm

    This looks delish and I want to make this soon! Silly question though — my boyfriend is not the biggest fan of sausage. Is there another protein I could substitute?

    • The Cozy Apron October 20, 2013, 10:35 pm

      Hi Libby! You can pretty much substitute anything you’d like with this; you can cook these potatoes, omitting the sausage all together, and just have some chicken, beef or even fish on the side.

  • Sarah|pickledcapers October 21, 2013, 1:16 pm

    Sopping sauces and gravies with biscuits and breads is absolutely what fall and winter are about. This looks like a great dish, and you did a fantastic job on the photography!

    • The Cozy Apron October 21, 2013, 3:25 pm

      Sarah, thank you…And I will pass along the compliments on the photos to my hubby!

  • Lindsey @ American Heritage Cooking October 21, 2013, 1:51 pm

    Oh this looks amazing! My husband is Hungarian, so I am always looking for good goulash recipes to try out on him! Beautiful photos!

  • Gary P October 21, 2013, 2:35 pm

    I’m going to try it tonight! :-P

    • The Cozy Apron October 21, 2013, 3:26 pm

      Hey, that’s great, Gary! I truly hope that this recipe is as comforting for you as it is for us. Please enjoy!

  • Logan October 21, 2013, 7:59 pm

    Another absolutely delicious dish! I was out of all but chicken stock concentrate so I added 1/2 a bottle of a dark beer to the pot to add moisture and it came out so flavorful.

    Thanks for a new favorite!

    • The Cozy Apron October 21, 2013, 9:59 pm

      Hi Logan! I would never have thought to add dark beer to this, but you know what? That sounds pretty darn good – great way to replace! So glad to have you come by and share that this turned out really nicely for you – I love that! Thank you…

  • Dorka Hegedus October 22, 2013, 6:05 am

    Hi Dear,
    as a real Hungarian housewife I can tell you that the Hungarian goulash “gulyás” is NEVER made in olive oil or butter.
    The original “gulyás” is a soup started always with diced bacon melted diced meat roasted on ….
    The dish you are describing is a “paprikás burgonya” also very delicious and a tipical dish for a weekday meal.No need to set aside the sausage since the potato can be cooked in a short time together with the sausage.
    Dorka from Hungary

    • The Cozy Apron October 22, 2013, 11:00 am

      Hi Dorka, please let me begin by saying that I appreciate your comments. In my post I mention that this particular recipe is inspired by the Hungarian Red Potatoes that my mother, who grew up in a Hungarian border town in Slovakia, would prepare. Personally, I’m a big proponent of taking a dish and making it one’s own; it’s really what makes cooking so fun and creative, and what makes each dish as unique as a fingerprint. This particular recipe is one that I find comforting, and I call it a “goulash” because in our home, a goulash was pretty much a cross between something stewy and soupy — it was something saucy, and easy to dip bread into. So while each of us may have our own preferred methods of preparing recipes, and our own preferred ingredients, all passed down from our own families and backgrounds, my belief is that as long as a dish is made with love, then it’s worth sharing.

      • janel September 9, 2014, 7:48 pm

        Omg, I cooked this dish tonight and it was awesome. Thanks for sharing…

        • The Cozy Apron September 10, 2014, 4:32 pm

          That’s great, Janel! Glad you enjoyed, and thanks for taking a moment to share with me!

      • Kristina October 17, 2014, 10:27 pm

        Well said :-)

  • Liz October 24, 2013, 9:09 am

    Looks and sounds delicious. Thank you.

  • Meg October 25, 2013, 9:56 am

    I can’t wait to try this one!! Looks amazing!

  • Anya Rose October 27, 2013, 12:16 pm

    Hi Ingrid! Second meal of yours I made (drunken noodles the other). This turned out wonderful and so comforting. I think I had too many potatoes though, if there is such a thing! I had baby reds and sliced them augratin style. I used 12. What would you suggest next time? Thank you!

    • The Cozy Apron October 27, 2013, 6:08 pm

      Hi Anya Rose! I’m so very happy that you’ve taken on another recipe to try, and I’m thrilled that it was comforting and turned out well for you. As far as the potatoes, perhaps the baby reds were a little small? Not sure, but try going for a larger red potato next time, about 10 of them, and slicing them about 1/2″ thick; OR, if you like the quantity, just add a touch more chicken stock to thin it out if it was too thick. So glad you’ve come back to share with me, and please have a wonderful week!

  • Amy T October 27, 2013, 3:17 pm

    Huge hit tonight. Made exactly as directed and it was lick-the-bowl delicious.

  • Christina Jones October 29, 2013, 3:24 pm

    I made the dish last night. It was simple to make and quite flavorful. It is a keeper and made my cold fall evening that much better. Thank you for sharing such a delicious meal.

    • The Cozy Apron October 30, 2013, 6:04 am

      I’m happy that this made your cold fall evening that much better, Christina – perfect! Thanks for your comments…

  • Matt October 30, 2013, 4:11 pm

    Made this for dinner tonight, and it was delicious. To save time, I left the potato skins on. It brightened up the dish with some additional color. I also used sweet breakfast sausage, instead of the smoked variety. This dish is a “A Cozy One-Pan Wonder”. Thanks for sharing. I will definitely make it again. Yum!

    • The Cozy Apron October 31, 2013, 7:16 am

      Hey Matt! You know, when I’m in more of a hurry I leave the skins on, too – tastes great and adds texture, too. Glad you enjoyed this!

  • Erin October 31, 2013, 4:27 pm

    Tried this tonight and loved it. I used 1 tsp paprika and 1/2 tsp hungarian hot smoked paprika (because I had it and want to try to use it up). Would definitely make this again, but next time I’ll be sneaking in more vegetables (probably carrots and celery?). Any that you’d recommend?

    • The Cozy Apron November 1, 2013, 8:24 am

      Hi Erin! I, too, love a nice veggie-filled stew; however, this particular recipe is not really that type. So as far as recommending veggies for it, I’m not really sure what to offer – I’d just say add whatever you like, and see how it turns out for you. You can experiment a little!

  • QoFE October 31, 2013, 11:26 pm

    This was a hit for dinner tonite! Tweaked it to the ingredients I had on hand (baby gold potatoes and a house made garlic & paprika sausage from my butcher). Sad that there are no left overs….

    • The Cozy Apron November 1, 2013, 1:12 pm

      Aw, I’m sorry to hear there were no leftovers, but I’m glad that everything got eaten! Thanks for stopping by to share how the recipe turned out for you!

  • Jeanine November 3, 2013, 12:54 pm

    This dish is delicious! I love that it was so simple, and perfect for a fall day. I just realized this is where I found the italian drunken noodles recipe- an absolute fave in this house. You’re 2 for 2! Thanks for the wonderful recipes that make me look like a pretty good cook ;)

    • The Cozy Apron November 3, 2013, 5:51 pm

      Jeanine, that’s really cool! I love that my recipes resonate with you, and that you’ve had success in preparing them for your family. I hope you continue to try out others, as well! Thanks so much for stopping by!

  • Alexis November 3, 2013, 10:11 pm

    Made this tonight! We really enjoyed it, and I didn’t tweak the recipe very much. I used home made beef bone broth, since I didn’t have chicken broth, and added a generous amount of bacon grease, because, well, I add that to everything. A few dashes of crushed red for heat. Lovely comfort recipe. I’d been craving potato soup, but this really hit the spot! Flexible recipe too, I’m going to try it with Indian spices!

    • The Cozy Apron November 4, 2013, 3:30 pm

      Hi Alexis! That homemade beef bone broth sounds awesome – you really can’t beat homemade stock, so that was a great substitution. And I’m a “crushed red pepper” girl myself, and pretty much always add it to my own bowl of this dish, so that was fun to read! Thank you so much for taking the time to stop by and let me know how it turned out, and for sharing your yummy twists!

  • hillary November 7, 2013, 4:42 am

    Thank you for sharing this wonderful meal with us. It warmed up my home.

    • The Cozy Apron November 7, 2013, 6:35 am

      Hillary, how beautifully put that it “warmed up your home”; that is why I share my recipes. Thank you so much for allowing me to be a part of that!

  • Chelai November 7, 2013, 6:41 am

    I made this last night and it was really good. I didn’t have any red potatoes but I had sweet potatoes and some russets so I did a mix and cut them small. This was so good that my 6 y.o. daughter had 2 helpings. This is a great winter meal for sure. Thanks!

    • The Cozy Apron November 7, 2013, 3:30 pm

      Chelai, thank you for sharing that! I love it when the kiddos enjoy a recipe, too, and have extra helpings even! Good that the potatoes that you had worked well for you; to be honest, I would’ve worried a bit that the sweet potatoes would’ve made this on the sweeter side, but perhaps the russets evened things out. Glad it worked and that you all were comforted!

  • Alisha November 8, 2013, 10:49 am

    Hi there, I just discovered this site and what a great find! Thank you for some really great recipes! I made the sweet potato chili and this saucy Hungarian dish and both are delicious! I love Hungarian food and this stuff reminds me of my grandma’s cooking. Got any good recipes for chicken paprikash??

    • The Cozy Apron November 10, 2013, 8:33 am

      Hi Alisha, I’m so glad you’re enjoying some of these recipes! I loved your question about a good chicken paprikash recipe; I do make my own version of that dish, and have always thought that I’d eventually share that one, too. It’s a great cold-weather dish, so please keep checking in! (Perhaps some time after the holiday season…) :-)

  • Debbie Riley November 10, 2013, 4:15 pm

    Can you suggest a particular kind of smoked sausage? Maybe a Chorizo? Could u also send me the recipe for the drunken noodles everyone has mentioned? Thanks. Can’t wait to try this recipe. Debbie

  • GlitterSaves November 19, 2013, 5:00 pm

    I made this today and it was absolutely delicious! My husband and I both loved it. We used turkey sausage since I don’t eat pork, and it was wonderful: the quintessential winter meal!

    • The Cozy Apron November 20, 2013, 6:03 am

      Hi there! So happy to read that you enjoyed this cold weather comfort meal – thanks for sharing!

  • Stephanie November 24, 2013, 7:02 pm

    This was delicious! I followed the recipe exactly except to add one extra clove of garlic (since we love garlic) and it was perfect!! Thank you!!

  • Lisa November 26, 2013, 7:08 pm

    Tried this tonight. Super good! Thanks

  • Kelsey November 29, 2013, 5:51 pm

    Made this last night and it has been requested again for tonight! It was so good, thank you for this. I used red potatoes, as well as golden and tonight leftover red and russet. Used two gloves of garlic and a healthy pinch of crushed chilli flakes as per other comments. Delish!

    • The Cozy Apron December 1, 2013, 6:16 pm

      Hi Kelsey, how fun! Glad you gave it a couple of twists of your own, and that you enjoy this dish – thanks so much for sharing!

  • Vicki December 7, 2013, 4:08 pm

    I made this tonight with andouille sausage. It was delicious and I will make it again.

  • Kat Dunne December 8, 2013, 12:04 pm

    I live on the North Oregon coast and we have had really cold weather for the past few days. This is just the kind of recipe that I was looking for. YUM! Thanks from Manzanita, OR

    • The Cozy Apron December 8, 2013, 4:32 pm

      Perfect, Kat! Glad this will be comforting for you during this frosty cold. Enjoy!

  • Jennifer December 10, 2013, 4:01 pm

    I made this tonight, it was a hit with everyone! Thank you!!!

  • matt January 7, 2014, 12:07 pm

    Just made this for the first time and couldn’t believe how simple it was. The flavours are amazing. I used a spicy german sausage which worked perfectly with the sliced potato. My girlfriends only criticism was I didn’t make enough.

    • The Cozy Apron January 7, 2014, 1:56 pm

      Haha! I think we all love a “criticism” like that, right? :-) German sausage sounds great, too. I’m really happy that this meal was enjoyed by both of you, and that it warmed your bellies in this cold that folks are experiencing! Thank you for sharing that with me.

  • Lisa @ The Cooking Bride January 8, 2014, 7:00 pm

    I found this recipe via Pinterest and made it for dinner tonight. It will definitely be making a regular rotation. Everyone went back for seconds!

    • The Cozy Apron January 9, 2014, 6:29 am

      Hi Lisa, that’s great! “Seconds” are often a great indicator of whether a recipe gets to be a keeper! :-) Glad you all enjoyed.

  • Lee-Anne January 11, 2014, 4:00 pm

    The first time I made this, it was too bland for us :(

    I wanted to make it again, as it’s such a winter warming dish and I added 2tbsps of Paprika, 1 tsp of chili flakes, 1 tbsp of fennel seeds, 2 onions and 6 cloves of garlic and TONS of pepper! It was HEAVEN! We love when the potatoes break down, to make it more saucy! My husband and I LOVED it this time!

    • The Cozy Apron January 12, 2014, 11:40 am

      Hi Lee-Anne, sounds like you prepared this recipe in a way that is perfect according to you and your husband’s specific tastes – creativity’s one of the best parts about cooking!

  • Brandy January 18, 2014, 2:06 pm

    I just made this tonight. I added extra garlic and used smoked turkey sausage. It turned out beautifully. I did have some problems with it saucing up, but it was my fault because I added extra chicken broth instead of saving the 1/4 cup that was left in the can. :)

    Definitely making this again! Thank you so much for all your recipes! I am so glad I found your site :)

    • The Cozy Apron January 19, 2014, 9:11 am

      Brandy, I’m so glad you found our site, too! And I’m happy that you enjoyed this recipe, as well. I’m hoping you find some more to enjoy! Thanks for your comments.

  • Vicki January 19, 2014, 7:37 am

    Made this a couple of nights ago and am coming back to print the recipe. This was absolutely delicious. My husband requested this one be added to our rotation and wants me to make it again this week! Great recipe!!

    • The Cozy Apron January 19, 2014, 3:27 pm

      Hi Vicki, that sounds great – hope you both continue to enjoy this recipe!

  • DJ February 4, 2014, 8:40 am

    Has anyone tried this in a crock pot/slow cooker?

  • Vickie Robillard February 7, 2014, 4:11 pm

    I for sure will be making this. Love a good goulash or stew. Sausage with potatoes, onion, cabbage & good seasoning is good in the winter too.

  • Gail Marie February 9, 2014, 5:46 am

    I’m going to try it with ham

  • lisa February 9, 2014, 5:16 pm

    This was one of the best internet recipes I have found. Everyone in my family loved it! I did reduce the chicken broth a little and added some white wine. I will be making this next week for our luncheon at school. Thanks for sharing! It’s a keeper.

    • The Cozy Apron February 9, 2014, 9:13 pm

      Hi Lisa, I really appreciate that. And your addition of wine sounds interesting—I’m sure it provided a little extra “depth” and a bit of bite to cut some of the richness of the sausage. So excited that this will be a part of your school luncheon next week—good luck with that! :-)

  • Tracy February 9, 2014, 6:34 pm

    I made this tonight for dinner and didn’t change a thing, the whole family loved it.
    Delicious!

  • Lucy Corley February 12, 2014, 5:40 pm

    Thanks for great dinner! We enjoy your recipient of goulash and still enjoy the aromas in the kitchen, easy and amazing flavors together was a fabulous
    dinner for two!

    • The Cozy Apron February 14, 2014, 11:55 am

      Thanks for sharing your experience, Lucy! Glad you enjoyed both the flavors AND the aromas!

  • Heather February 16, 2014, 7:02 pm

    Made this tonight with smoked turkey sausage and smoked paprika. Also used red potatoes, skin on. It was delicious! The onions and butter reminded me of my grandma’s pierogi. So yummy!

  • jacquelynne February 21, 2014, 7:15 pm

    Hello from Imperial MO. I found this recipe while looking for something for dinner tomorrow.

  • Caroline March 18, 2014, 7:52 pm

    Can I add red wine to this?

    • The Cozy Apron March 18, 2014, 10:03 pm

      Hi Caroline! In all honesty, I personally wouldn’t; the slightly tangy quality of the wine would cut the depth/richness and smokiness of the dish, and I’m not sure in a good way. I’m all about using wine whenever I feel it’ll compliment a dish, but for this one in particular, I would leave it out.

  • Carly May 18, 2014, 2:22 am

    WOW! How good is this!! Just made some for dinner, didn’t have any onions so threw in some onion flakes instead, still delicious and can’t wait to make again with the onions! The kids weren’t so keen so guess who has leftovers for lunch tomorrow :) thank you for sharing this awesome winter comfort dish, I’ll be adding this one to my cold nights for many years to come.

    • The Cozy Apron May 18, 2014, 5:24 pm

      Hi Carly, I’m so glad you prepared and enjoyed the recipe! It really is comforting anytime, to be honest, but yes; definitely on those chilly evenings, so I’m happy that this’ll be a keeper for you and your family! Thanks for your comment.

  • Erin K May 28, 2014, 12:05 pm

    About how many people does this serve? I am thinking of having it as a dish for my family reunion, just wondering if i should double it or more?!

    • The Cozy Apron May 28, 2014, 1:35 pm

      Hi Erin, this recipe serves roughly 4. Things also depend a little on how hearty an appetite your family has, as far as the portion size. I’d say that it’s always better to have more than not enough! :-) Hope you all enjoy!

  • Erin K. June 18, 2014, 7:04 am

    Do you think that I can make this earlier in the week, freeze and then reheat later for an event?

    • The Cozy Apron June 18, 2014, 3:04 pm

      Hi Erin, I’m not sure how it would be from a frozen state; but you could easily make it 2-3 days ahead of time, keep it covered in the fridge, and still have it taste wonderful. The flavor would actually be that much richer and deeper.

      • Erin K. June 20, 2014, 6:29 am

        OK. That will work too! I’ll make it the night before my trip and keep it in a cooler of ice on the way up. And store in the fridge up there. And warm it up for the reunion. We area bunch of Hungarians so it should be thoroughly enjoyed! :-)

        • The Cozy Apron June 20, 2014, 7:45 am

          Great, Erin! I hope this turns out to be a hit at your reunion; I’d love to hear how things go!

  • Brittany June 25, 2014, 11:46 am

    I made this last night and oh MAN was it good! A little too good cause I think my husband and I both ate too much. :) We will definitely watch our portion sizes next time! But it’s definitely going to be a staple meal. It was quick, and used ingredients that we usually already have on hand. Thanks!

    • The Cozy Apron June 25, 2014, 3:16 pm

      Too funny, Brittany! I know the feeling; there are certain foods that are too hard to stop eating, especially when you’re hungry! So glad you and your hubby enjoyed this recipe, and that it’ll be one that you prepare again!

  • Erin K. July 3, 2014, 9:08 am

    hFlavorfve prepared this for my reunion and I tried a little bit myself,. It is delicious. It is just so Flavorful! I cannot wait to heat it up and eat some more of it! I also made some poppy seed and not be going

  • Erin K. July 3, 2014, 9:12 am

    Hi I prepared this for my reunion and I tried a little bit myself. It is delicious. It is just so Flavorful! I cannot wait to heat it up and eat some more of it! I also made some poppy seed and nut beigli! :-)

    • The Cozy Apron July 3, 2014, 2:59 pm

      Hi Erin, thanks so much for coming back to share that with me! I’m thrilled that this turned out well for you, and I hope the family enjoys this dish and all that you prepared!

      • Erin K July 8, 2014, 6:54 am

        My family really loved this dish. It was great. I took a huge helping myself knowing how great it was! I was wondering what would be your suggestion to making this vegetarian? I would take out the sausage and chicken stock. Just not sure how vegetable stock would be with this? Let me know your thoughts! Thanks! :)

        • The Cozy Apron July 8, 2014, 2:57 pm

          Hi Erin, how great! And you’re thinking on how to make this vegetarian is perfect—just leave out the sausage, and sub veggie stock, as you had said. It’ll be fine! (Not quite as “rich”, obviously; but as far as being veggie friendly, it’ll be perfect!) Here’s a good recommendation for you as far which stock to buy, as I use it for my own vegan/vegetarian clients: Better Than Bouillon “No-Chicken” Base. Tastes amazing! You can find it in the soup section— I get mine at Whole Foods Market. Hope that helps!

          • Erin K July 11, 2014, 12:06 pm

            Hi! Someone had mentioned possibly trying a mushroom stock. I only see Mushroom broth. or recipes to make a Mushroom stock. I am wondering how that might be?! I will have to try them all! Wonder also about having vegetarian sausage in there too!
            Also saw this great youtube video on how to remove the skins from a whole bag of potatoes in 50 seconds lol I will have to try that to speed that part up! See if it actually works!

  • Gabrielle July 18, 2014, 6:48 pm

    Oh no gosh. I have been putting this recipe off for about a week now, I finally made it today and it is dangerously good! I didn’t do a thing different other than use smoked paprika instead of regular. My mom has made smoked sausage and potatoes for me my whole life, but the broth and the way this is simmered takes it to a whole other level! I just wish I had made it a week ago when I bought the ingredients! And it’s 115 degrees outside, I don’t even care! This will definitely be put into rotation,especially when it cools off outside. Thank you for sharing!

    • The Cozy Apron July 19, 2014, 6:58 pm

      Gabrielle, how fun that you’ve found a new way to enjoy a similar recipe to one that you had growing up! Thanks so much for sharing your experience with me, and I’m excited that this recipe will be a part of your dinner rotation now!

  • Becky August 10, 2014, 8:40 am

    I’m so glad I found this recipe! Everyone loved it. I drained the grease from the pan after frying the sausage just to make it lighter, but went on to add the butter to caramelize the onions. I only had small white potatoes which worked out nice because no peeling was needed! Thanks so much for posting this. My Grandmother cooked a lot of Hungarian dishes so I thought about her the whole time. :-)

    • The Cozy Apron August 10, 2014, 12:33 pm

      Becky, I’m so glad you found this recipe, too! What a lovely comment; thank you so much. I especially am touched by the fact that you had the chance to reminisce about you grandmother while preparing this recipe, and to surely prepare this for your own family in her loving spirit!

  • Kate September 8, 2014, 3:39 pm

    Looks delicious & can’t wait to make this! I love to add a few veggies to most meals so do you think it would work to add in some mushrooms & cabbage? Would you fry them off in with the onions once they’ve started to soften? Really does look fab just as it is though :-)

    • The Cozy Apron September 9, 2014, 3:00 pm

      Hi Kate, thanks for your question! You can certainly add in the veggies, but please know that it will change the flavor profile of this dish, as mushrooms and cabbage both have fairly strong “earthy” flavors. But yes, if you do want to add them, sauté them off with the onions. :-)

  • Yaron October 1, 2014, 11:44 am

    Hi

    although it includes paprika, the stew is not so red (in the pictures), why is that please? and what about adding a bit of tomato paste? recommend?

    Thanks
    Yaron

    • The Cozy Apron October 2, 2014, 1:40 pm

      Hi Yaron, I’m not quite sure how to answer your question as far as the color of the stew; it definitely has a paprika hue to it, but is not bright red, nor should it be. You certainly can add in some tomato paste, if you desire; that would entirely depend on your personal preference, and it would have a slightly more tangy flavor, which is fine, as well. Hope you enjoy!

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