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.
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.
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
Saucy Hungarian Red Potato Goulash
by Ingrid Beer
Print RecipeYield: 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
• 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 (about 2 3/4 lbs)
• 1 1/2 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.
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?
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.
You can substitute with beef or chicken!
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!
Sarah, thank you…And I will pass along the compliments on the photos to my hubby!
Oh this looks amazing! My husband is Hungarian, so I am always looking for good goulash recipes to try out on him! Beautiful photos!
Then this could be perfect, Lindsey! Thanks so much…
I’m going to try it tonight! 😛
Hey, that’s great, Gary! I truly hope that this recipe is as comforting for you as it is for us. Please enjoy!
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!
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…
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
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.
Omg, I cooked this dish tonight and it was awesome. Thanks for sharing…
That’s great, Janel! Glad you enjoyed, and thanks for taking a moment to share with me!
Well said 🙂
I appreciate that, Kristina. 🙂
Very classy reply. Looking forward to trying this one out, thank you for sharing!
Hi Lily, thank you. Hope you do try this one out! 🙂
I was scrolling through comments to see if anyone had tried a non-dairy version. I was thinking of trying olive oil and saw Dorka’s comment. Could I carmelize the sausage and onions in oil, or would it be better to fry some bacon in the pan first?
Hi Holly, you can certainly use oil! Hope you enjoy.
Very well said! I will make this tomorrow. Adding some peas and shaved parm for garnish!
Hi Dorka, my mother used to make Hungarian Goulash and she added Apple Butter. Do you know the recipe for this type of Goulash? I wish I had written the recipe down before she passed. Thank you for any help. Janet
Looks and sounds delicious. Thank you.
I can’t wait to try this one!! Looks amazing!
Thanks Meg! Super comforting…
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!
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!
Huge hit tonight. Made exactly as directed and it was lick-the-bowl delicious.
Thanks so much, Amy! Glad the recipe worked well for you!
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.
I’m happy that this made your cold fall evening that much better, Christina – perfect! Thanks for your comments…
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!
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!
Thank you. Being from Texas we don’t have very many Hungarian restrurants *if any* at all. I saw a little bit on YouTube about Hungarian food and it seemed like something I would like. Your substitutions has a texas sort of feel for me and I will try that along with this one. ????
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?
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!
Hi Erin! Maybe bell peppers? Red, green, yellow, and orange (or any combination) would not only give the dish a pop of color but would also add an extra layer of flavor and texture. I’m making this tonight and I am adding sweet peppers. I’ll check back and let you know what my family thought 😉
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….
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!
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 😉
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!
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!
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!
Thank you for sharing this wonderful meal with us. It warmed up my home.
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!
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!
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!
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??
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…) 🙂
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
Hi Debbie, I just buy a kielbasa-style smoked sausage – you can typically find various brands near the hotdogs, etc of your grocery store. And here’s the link to the “Drunken Noodles” you requested – hope you try out both of these recipes! https://thecozyapron.com/a-cozy-pasta-italian-drunken-noodles-and-shaking-things-up-a-bit/
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!
Hi there! So happy to read that you enjoyed this cold weather comfort meal – thanks for sharing!
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!!
Excellent, Stephanie – thank you for sharing!
Tried this tonight. Super good! Thanks
Wonderful, Lisa!
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!
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!
I made this tonight with andouille sausage. It was delicious and I will make it again.
Great, Vicki – thanks so much!
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
Perfect, Kat! Glad this will be comforting for you during this frosty cold. Enjoy!
I made this tonight, it was a hit with everyone! Thank you!!!
It was my pleasure, Jennifer – thanks for your comment!
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.
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.
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!
Hi Lisa, that’s great! “Seconds” are often a great indicator of whether a recipe gets to be a keeper! 🙂 Glad you all enjoyed.
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!
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!
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 🙂
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.
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!!
Hi Vicki, that sounds great – hope you both continue to enjoy this recipe!
Has anyone tried this in a crock pot/slow cooker?
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.
Hope you enjoy, Vickie!
I’m going to try it with ham
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.
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! 🙂
I made this tonight for dinner and didn’t change a thing, the whole family loved it.
Delicious!
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!
Thanks for sharing your experience, Lucy! Glad you enjoyed both the flavors AND the aromas!
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!
Hi Heather, I love that! Thank you for your comments!
Hello from Imperial MO. I found this recipe while looking for something for dinner tomorrow.
Can I add red wine to this?
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.
I’ve made this many times over the last 5 years always being very loyal to the recipe. Tonight I used .5c red wine that I thought would go well with the sausage and potatoes. It’s currently simmering and smelling delicious. I didn’t have stock/broth so this was my only tweak. Fingers crossed.
Hi Lara, it makes me so very happy to read that you’ve been enjoying this recipe for so long now! I’m sure it’ll turn out delicious for you, and I hope you continue to find comfort and coziness in it for years to come!
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.
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.
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?!
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!
Do you think that I can make this earlier in the week, freeze and then reheat later for an event?
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.
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! 🙂
Great, Erin! I hope this turns out to be a hit at your reunion; I’d love to hear how things go!
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!
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!
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
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! 🙂
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!
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! 🙂
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!
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!
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!
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!
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. 🙂
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!
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 🙂
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. 🙂
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
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!
Your wonderful pictures have been making my mouth water so I made your recipe tonight. It was deliciousness of the highest order! I substituted kale for onions and added a little turmeric too and it is a savory masterpiece! Any meat and potatoes fan would love this dish! Thanx for sharing!
I am eating this as I type this comment. It is so, so good. Perfect to have with a good beer. I sliced my onions really thin and they just melted into the sauce once everything was combined. We will definitely be making this again! Thanks for the awesome recipe!
Hi Melissa, so very happy to read that you’re enjoying this dish! And yes—this is so perfect to have with a beer! 🙂 Thanks so much for your comments.
I found this recipe and decided to give it a try…. AMAZING!!!!!!! Even my picky eater loved it. It was simple , quick , and absolutely delicious.
Yari, I’m so excited to read that! Thanks so much for sharing with me, and I’m glad you (and your picky eater!) enjoyed this!
Thank you so much for sharing this delicious recipe…my family loved it and can’t wait to share it with my Hungarian grandmother!!
Angie, that’s wonderful! I’m thrilled that you and your family enjoyed this recipe, and I truly hope that your grandma will enjoy it, as well!
Will the recipe work with a pot/pan that is *not* non-stick? I never liked the fact that eventually the non-stick would begin to flake so I haven’t used such a pan in years. Would a regular heavy pan suffice because I really want to try out this recipe?
Hi Linda Ann, please use whatever pan you have and feel comfortable with! I just have that as a suggestion. Hope you enjoy!
I’ve just finished making this. OMG! it’s so good. Thank you so much for sharing. I too used too many potatoes which absorbed all the yummy juices for bread sopping. I’m ok with that. 😉
Christie, it was my pleasure to share this! Glad you enjoyed, and thank you for sharing your experience with me!
What about making this in a crock pot?
Hi Melissa, I’m sure you could totally prepare this in a crock pot. Just caramelize/brown the sausage with the onions, then add in the garlic, seasonings, potatoes, stock, etc. Just cook it on a setting (probably lower) so that your potatoes don’t become too, too soft and completely break up and dissolve; but this should be great in a crock pot.
Would this work in a crock
Pot?
I recently found this on Pinterest. I love it. This makes the best potatoes I can ever remember eating. I loved the method so much I have adapted it into a potato side dish. I skipped the paprika and sausage and instead added thyme. At the end I added just a splash of champagne vinegar for some brightness. Yummm! Almost as good as the original.
Kerri, how wonderfully creative! Your version sounds delicious—a different flavor profile, but a great alternative with a lively brightness. Thanks so much for sharing; I’m thrilled that you enjoy this method, and that you’ve even made it your own!
I tried this recipe out a couple weeks ago and my family loved it. I’m making it again tonight 🙂
That’s great, Shannon! So glad you all enjoyed!
I would recommend adding a bit more stock, my potatoes did not cook evenly due to the fact that they were not all covered in the liquid. I stirred every few minutes.
Hi! I made this recipe using a local Hungarian smoked kielbasa…and oh my word! Lol!
I am making it tonight for my Marine Son who just got home Saturday, who is missing his home cooked meals! Thanks for such a great recipe! My husband’s family is Hungarian 🙂
Hi Bonnie! I’m so thrilled to read that; and before you do anything else, please give your precious son a big “thank you” from us for his service! Thank God he’s home for a little while, and I hope you enjoy him! We’re about to share some of your experience, as our son is about to graduate from high school, and then he’s off to boot camp for the Marine Corps, so he’ll be a “brother” to your boy! Thank you for sharing your comments, and I hope you and your family continue to get a lot of enjoyment from this (and other) recipes!
Thanks for sharing this recipe. Having a crack at it tonight so will report back…
This recipe looks soo delish! I couldn’t find anything to cook, I literally only had milk, sausage, potatoes, and onions to eat until tomorrow. I came across your recipe and it sounds/looks yummy! My husband just walked in and he says it smells WONDERFUL! I can’t wait to eat 🙂 thank you so much!
Ashely, it sounds like this dish was meant to be eaten by you two tonight! Wow- you had the perfect ingredients. I hope that both you and your hubby enjoy(ed) this recipe! 🙂
I want to make this, but with sausage and kielbasa! I don’t like sausage but my guy does! Hope the kielbasa is a good addition!
Hi Dana, I hope that you both enjoy it (or at least your guy!), and I think the kielbasa will be a great addition! 🙂
Any substitute if you don’t have any stock on hand???
Hi Lee! Any bouillon or powdered, chicken flavored seasoning? If not, just use water, and add more salt and pepper, to taste. Hope you enjoy!
I’m always looking for food that is hardy, rustic, and gives you a feel of family. I I saw this recipe today and just I just got done making. I have got to say it was very delicious and hardy. It was a very big hit at my house. It reminded me if my grandmother that was from Switzerland, brought me back to my childhood.
Hi Shane, thanks so much for your comments! I’m thrilled you enjoyed this recipe, and that is was as hardy and tasty as you were hoping it would be. I appreciate you sharing your comments!
Hi,
Made this tonight and oh wow, family dived right in, very good. Thanks so much.i just used pork sausages and a tspn of mixed herbs. Thanks again.
Hi Vicki, that’s great! Good substitution and addition, as well. So glad you you all enjoyed!
I made this tonight and it turned out perfect! This was was amazing recipe. I took to Pinterest to start collecting more recipes because my husband likes scratch cooking. He won’t eat anything frozen or from a box. I am ok with that. This was easy and delicious! Try it!
Danyelle, so glad you found this on Pinterest; great place. Your hubby’s right to prefer from-scratch meals—always healthier, more delicious, and comforting. Glad this was simple and tasty for you!
Thought the dish was very good and easy, but the cooking times were way off for me. Had to cook much longer. I, also, added about a quarter teaspoon to a half a teaspoon of smoked paprika to enhance the flavor and topped with green onions and parley. Thank you and I will make it again.
Hi Kathy, interesting that the cooking time was off you. But I’m glad to read that you enjoyed it at the end of it all, and you’d prepare this again! Thank you for the comment.
One of my favorites! Quick meal. Great on a cold day. Love to slop up the sauce with some good crusty bread.
Mary, you’re my kind of lady, as I LOVE to “slop up” the sauce with good, crusty bread! (Love doing that with soups, as well!) So glad you’re enjoying the recipe. Thank you for commenting.
I am thinking of making this for a group of teachers I work with. We trade off making our Friday lunches. It is a great way to look forward to the end of the week and sit down and talk about life. I was thinking of browning the sausage/ caramelize the onions at home on the stove and then that morning put everything into a crockpot and let it cook Friday morning. Do you think that would work. I have never done a goulash but it sounds YUMMY. Please comment back.
Hi Bonnie, what a great idea for a teacher’s lunch, and I’m honored that you’re considering preparing this dish! You can totally do what you described—brown the sausage and onions, and then let it go for a while in a crockpot on Friday morning. OR, you could even prepare this Thursday evening, all the way through on the stove top, and just reheat it in the morning and take with you! Either way, I think you all will enjoy this.
I just made this to reheat later tonight to eat during the Ohio State football game……of course, I had to have a little snack and try it. This may be one of the best recipes I’ve ever tried and tasted. It is mind-blowingly good. Perfect for fall and football. Super simple to make and it’s great to make it ahead of time and just reheat later. Meanwhile, it sits and the mouth-watering flavors will continue to intensify. This recipe of yours has got to have won some kind of award. This is to die for.
Nicole, the recipe hasn’t won any awards as of yet, lol, but that is so sweet of you to say! 🙂 I’m just thrilled that you, and others, are enjoying it; it means a lot to me. Thanks so much for taking a moment to share your experience—I really appreciate it!
I made this for dinner tonight and it is AMAZING. The caramelized onions, the sausage, the potatoes.. oh my god!! Definitely going into the dinner rotation. Thank you so much for sharing!!
Melissa, that’s so great! I’m thrilled that you enjoyed this recipe. 🙂 Thanks so much for your comments!
Hello, I would like to let you know that this recipe is fantastic! I found it a few weeks ago, and made it right away. I just made it again last night! We are in love. The leftovers are even better than the first time around. I also have 2 comments:
1. The first time I made it, I forgot the parsley, and you could tell. It adds that little extra “oomph”, making it perfect.
2. We like to add sauerkraut at the end, with the sausage and parsley. It is delicious!!
Thank you for sharing this delightful recipe. 🙂
Hi Myliea, thanks for sharing your experience! So glad you and your loved ones enjoyed this so much. The parsley does a make a difference, doesn’t it? It’s not super obvious, but it give it a little pop of “fresh” that’s nice. And I love your addition of sauerkraut—how fun! I’m sure it’s unique and savory! 🙂
My son and his friends wanted to know “What smells so good?”. Yummy and easy! My kind of meal. Thanks for the recipe.
Hey Chantel, I love that! Glad it made the house smell so nice and inviting! Thank you for your comments, and I’m glad you enjoyed the recipe.
I loved this so much, I made it again tonight. Thank you so much for sharing! I guess I’ll have to check out your other recipes.
Yes, I hope you do! And I’m so glad you’re enjoying this recipe! Thanks for your comments.
This is great and will continue to be a side at my dinner table. I will try it with a variety of meats. You can’t go wrong.
Thanks so much, Geraldine! Your comments are much appreciated, and I’m glad you enjoyed this!
Hi, I have a question. This recipe looks amazing, but can it work as well with other types of potatoes? I have a large bag of russets that I got on sale and am trying to use up.
Hi Nancy, absolutely feel free to use those russets that you have. They’ll be a bit more on the starchy side compared to the red skin potatoes, but that’s OK; use a bit more stock if they suck up the liquid. Hope you enjoy!
Is it possible to double this recipe?
Hi Marissa, sure! Just double your ingredients, and you should be good.
This has become a firm favourite in our house. My boyfriend says it’s his favourite meal ever. We have it at least once a week.
I’ve made it 10+ times so I’ve made a few changes. We use chorizo in place of the sausage and add some chopped up spinach. I probably use a bit more stock than the recipe and break up the potatoes quite a bit so there’s a lovely thick sauce at the end.
I shared it with my BFF and she loves it too. She says it’s really nice with some tomato puree in it, but I haven’t tried that yet. Its a great base recipe to play with.
Katie, I really appreciate you sharing that with me—thrilled to read that! Glad you’re having some fun making this recipe your own, and your substitution of chorizo sounds like a nice, flavorful one. Thanks so much for passing this recipe on, sharing it with your BFF—her modification sounds delish, too! (I use a little tomato paste in a slightly different version I make, as well.)
Just made this dish and my boyfriend keeps asking is it ready!? Smells wonderful! Excited to try it! I used smoked turkey sausage (watching the calories) but so far (I taste as I cook) this will be a hit in our household.
Ronnie, that’s too funny! Thank you for sharing! 🙂
Yumm! And so easy and delicious – this is being pinned for later use. Thanks Ingrid, my mouth is drooling 🙂
Hi, I can’t wait to try this delicious-sounding recipe! Question: what type of paprika do you use/recommend? I have both a smoky, “hot” type as well as a “sweet” one. I never quite know which to use when a recipe simply calls for “paprika”. Thanks for any clarification, and love your blog!
Hi Lilyrose, I can’t wait for you to try this, too! Wow, I’m impressed; you have both the hot and sweet variety of paprika! Go ahead and use the “sweet” one for this…unless, of course, you prefer to add spice to this which would probably be pretty darn tasty, too! 😉 Thank you for your kind words, and I’m grateful to have your readership.
I made this last night, and it was fantastic! I used turkey smoked sausage, didn’t change anything but did add two stalks of celery (which I love) with the onions, plus lots more parsley at the end. So delicious, and my house smelled heavenly. Thanks for the recipe, it’s a keeper!
My pleasure, Lilyrose—so glad you enjoyed!
Quick, easy and tasty! Followed the recipe exactly as written and it was delish!
Hi Aj, so glad to read that you enjoyed this! Thank you for sharing.
I just made this for lunch and it was sooo delish!!! My husband also loved it!! I cheated a little and just caned potato and I also added 2 chicken flavored bouillon cubes . Great dish!! Totally recommend!!
Joanne, so glad you enjoyed this so much! Thank you for taking a moment to comment!
Amazing! Simply amazing! Exactly as I had as a child as well. So glad I was’t the only person that experienced that same feeling smelling and tasting this. Thank you!
Hi Nick, that’s so great! I’m glad this took you back, and that you enjoyed it. 🙂 It was my pleasure to share this recipe with you!
First, I have to say your graciousness in your responses is lovely! A friend posted a pic of your lovely dish and I asked for the recipe, and HERE it is! I have a tendency—having cooked for a long time—to re-write recipes as I read them. Generally, unless there is something we “hate” in a recipe, I make it as written the first time. However, I also read EVERY comment and got some fab ideas for possible tweaks (bacon fat? oh yeah! beer? maybe. more garlic? goes w/o saying—LOL!).
So happy to have found your site, and I will be following up with trying the Drunken Noodles that so many have commented on. Adding you to my “bookmarks.” Thank you! Tonight’s menu is salmon, but tomorrow? Definitely THIS dish!
Hi Teresa, thank you for your kind words! Glad to have you as a new reader, and I’m thrilled that you’ll be trying some of the recipes in the new year. Happy cooking to you!
Fantastic! Will be making again and again!
That’s great, Jill! Thrilled that you gained some comfort from the recipe!
Just a silly question I guess, but why bother to use red-skinned potatoes if you’re just going to peel them?? I would leave the peels on
Hi Sandy, no such thing as a silly question! There is actually a difference in the varieties of potatoes: russet potatoes are the starchiest, while the red skin (or even the yellow ones) are more “waxy” and great for sautéing, skillet frying, and scalloping—really nice for this particular recipe. And by all means, go ahead and leave the skin on, if you prefer; I peel them because they tend to sort of “slough off” during the cooking process anyway.
Love this recipe! Was actually looking for a hamburgrr recipe but made this instead and it is now a favorite!!
Hi Valerie, how fun! So glad you enjoy the recipe!
This recipe looks fantastic. I’m collecting and trying foil pack meals for camping. Wondering if this would work in a foil pack?
Hi Beverly, I think it just might! It won’t be saucy like when it’s made in a pan or pot, but the flavors would be really nice. Let me know if you try it that way!
I am 50% Hungarian and I am making this dish as we speak! I went all organic with this one but, the only organic sausage I could find was Polish Kielbasa. Still gonna be delicious no doubt! I added some mini bell peppers to the dish for some color and a little bit of sweetness. It smells amazing and it’s going to taste even better!
Hey Alex, that’s awesome —thanks for sharing! I hope it was as delicious as you hoped it would be! (Nice personal touches, by the way. 😉)
Hello – I made this last night and it was very good, I am from South Louisiana and it is very similar to our “smothered potatoes”. I really like your recipes, they are easy to prepare and delicious, as I have tried several of them.
Hi Kelli, so glad you’ve been enjoying a number of my recipes! Thanks so much for taking a moment to comment —I truly appreciate it. Happy cooking to you!
This was such a great recipe! Even my picky little eaters loved it. Definetly making it again, this will be a staple in our home. Thank you!
Jen, that is wonderful! So glad everyone (including the “picky eaters” 😉) enjoyed! I really appreciate you taking the time to share your experience with me.
I made this last night for the first time and honestly I’m sad I didn’t discover this recipe sooner because it was SO GOOD and SO EASY! I used Yukon Gold taters instead of reds and I deglazed the pan with a bit of red wine after cooking the sausage, right before adding taters and broth in. Once the potatoes started to cook down and soften I added some frozen mixed veggies w/ broccoli, carrots, kidney beans, and it was a perfect addition – the hearty veggies were able to stand up to the simmer by softening w/o going mushy. Bonus: My friend is Hungarian and after her last trip she brought me back a big bag of fresh Hungarian paprika – which was liberally added to this dish.
Thank you so much! 10/10 will be recommending this recipe to everyone.
I made this last night and it was amazing!! We ate the whole pot!
I used cheddar jalapeno sausage as we like it our dishes spicy and it was so good!
Next time I might try a little more liquid and possibly a splash of cream to give a creamy sauce.
Thank you for this recipe, it’s definitely going into my recipe box!
Hi Jordyn, that’s great! Love that you made this recipe to your family’s specific likings, and if you’re ever looking for a similar recipe but with a touch more “creaminess”, search for “skillet potatoes” in our search box. Happy cooking! 😊
I know this is 3 years after you published this Potato Goulash recipe, but I just found it! My mother used to make a variation of this and I always thought she’d made the recipe up because she always added whatever meat was leftover and whatever else needed using up, so it wasn’t always the same, but the basic recipe was always used. She was German/Polish. I had forgotten about this dish. Thank you so very much.
Hi Shirley, I’m so touched that you found the recipe (it’s still an incredibly popular one for us even after three years!) and that it brought back some fond memories for you…that’s the beauty of food. We so often are reminded of something, or someone, precious to us, a special time…thanks so much for sharing that with me, and I hope you give this recipe a try.
I have made this many times in the way you do! NOw I have an instant pot – I wonder if you have any suggestions for pressure cooking?
Hi Shelley, I’m so happy you’ve been enjoying the recipe so much! You know, in all transparency, this just isn’t my area of expertise; I don’t own an instant pot, so I hesitate to say. As you know, the dish doesn’t really take all that long, and the potatoes can be a little delicate, so if you go that route I’d do it sort of “low and slow”. Happy cooking!