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
Yield: 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.
Libby
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
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.
Dalita
Made this with along with a pan of buttermilk biscuits and my guys LOVED it! I would slice my potatoes a little thinner and cut the larger pieces in half next time, but that’s probably a personal preference. I didn’t have fresh parsley, so I substituted with fresh thyme and it worked well! Thanks for sharing this recipe. I’m adding it to the monthly menu!
The Cozy Apron
Hi Dalita, so happy to read you and your guys enjoyed the recipe! Absolutely, make any tweaks you'd like, that'll make this dish even more enjoyable for you and your loved ones.
Really appreciate you sharing your experience, thanks so much. Happy cooking to you!😁
Geraldine
You can substitute with beef or chicken!
Sarah|pickledcapers
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
Sarah, thank you...And I will pass along the compliments on the photos to my hubby!
Lindsey @ American Heritage Cooking
Oh this looks amazing! My husband is Hungarian, so I am always looking for good goulash recipes to try out on him! Beautiful photos!
The Cozy Apron
Then this could be perfect, Lindsey! Thanks so much...
Renee
This is excellent Comfort food. I did make it with a roasted chicken. Shared half of each with a neighbor. I'll be making this again. Thank you Ingrid.
The Cozy Apron
Renee, I am so, so touched that you shared this with your neighbor. How kind, and how comforting.
Thank you for letting me know you enjoyed the recipe, and I do hope you find lots of continued comfort in it during these upcoming cooler months!
Kat
Made it and my nephew who is a picky eater likes it. I also made some with chicken in it for my mother and she likes it too. Thanks for the recipe.
The Cozy Apron
Hi Kat, thank you for commenting! Thrilled that your mom and nephew enjoyed this cozy recipe. 😉
Janet
My kids don’t like onions, what could I substitute for them, as I know that’s a key ingredient for the sauce?
The Cozy Apron
Hi Janet, so there really isn't a suitable substitution for the onions, unfortunately. The closest thing would be leeks, but I'm assuming those are too similar to onions for the kid's taste. Onions are just one of those "base" ingredients that really doesn't have a swap out. BUT...
I do have a sneaky idea for you: mince your onions really, really small and fine. That way, you get the flavor from them, but they'll just sort of "melt" into the potatoes and sauce, and the kids won't find pieces of them. They probably won't even know there are onions in the dish if you make 'em small enough. 😉
Hope that helps, happy cooking!
Gary P
I'm going to try it tonight! 😛
The Cozy Apron
Hey, that's great, Gary! I truly hope that this recipe is as comforting for you as it is for us. Please enjoy!
Logan
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
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
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
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
Omg, I cooked this dish tonight and it was awesome. Thanks for sharing...
The Cozy Apron
That's great, Janel! Glad you enjoyed, and thanks for taking a moment to share with me!
Kristina
Well said 🙂
The Cozy Apron
I appreciate that, Kristina. 🙂
Lily
Very classy reply. Looking forward to trying this one out, thank you for sharing!
The Cozy Apron
Hi Lily, thank you. Hope you do try this one out! 🙂
Holly
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?
The Cozy Apron
Hi Holly, you can certainly use oil! Hope you enjoy.
Mia
Very well said! I will make this tomorrow. Adding some peas and shaved parm for garnish!
Mia
I too come from a Hungarian family and my mom made this quick dish often, and almost exactly like you did! Very authentic! No butter and she used vegetable oil,as olive oil was not as common as it is now. No matter what it is called - it is delicious and I continue to make it to this day! Thank you for sharing! Try adding green, red or yellow peppers for another little twist. And the Hungarian bread of choice is Hungarian Rye- a light rye.
The Cozy Apron
Hi Mia,
That is so wonderful to know—thank you for sharing that! How fun that you, too, enjoy preparing this dish!
Nikki Moranville
Tell it like it is! This is wonderful!
The Cozy Apron
Hey Nikki, so glad you enjoy it!
Carol A Boljevic
Great response! I have this on my stove at this very moment with fresh smoked sausage from pigs recently "harvested". I can't wait to dig in!
The Cozy Apron
Hope you enjoy, Carol!
LeeAnne
This was a delicious meal. Thank you for sharing the recipe and memories attached to it.
The Cozy Apron
Aw, thanks so much LeeAnne! So very glad you enjoyed. 🙂
Ozzy'sMom
Amen!
Loy Martin
I love that response. My mother had a recipe she called goulash that was a strewy concoction with some German origins, different from these but very comforting. All good.
The Cozy Apron
Thanks Loy, I appreciate that. 🙂
Lyssa
Excellent response, pure class like no other! It’s truly not necessary for comments such as the one Dorka decided to leave. If she would like to share her recipes and call them by the names that she prefers, then she should put in all of the time, effort and hard work that you have. She can earn her own followers and fill them full of whatever she it is that she feels is the proper information. It is not her place to correct you or to speak to you in a condescending manner, it was very rude and inconsiderate.
I appreciate all of your wonderful recipes and information, as well as the respect that you show for everyone. Thank you so much for everything that you share with us!
The Cozy Apron
Hi Lyssa, thanks so much for your comment, it meant so very much to me. I feel very loved, supported, and appreciated. 🙂
Janet
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
Liz
Looks and sounds delicious. Thank you.
Meg
I can't wait to try this one!! Looks amazing!
The Cozy Apron
Thanks Meg! Super comforting...
Anya Rose
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
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
Huge hit tonight. Made exactly as directed and it was lick-the-bowl delicious.
The Cozy Apron
Thanks so much, Amy! Glad the recipe worked well for you!
Christina Jones
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
I'm happy that this made your cold fall evening that much better, Christina - perfect! Thanks for your comments...
Matt
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
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!
Crystal
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.
Erin
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
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!
Karin Szabo
Parsnips....maybe?
The Cozy Apron
Hi Karin, I don't think I would add those.
I love parsnips, but they have a very root vegetable aroma with a bit of a mild sweetness, not quite right for the flavor profile of this goulash, in my opinion. 😉
Chrisrina A.
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 😉
QoFE
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
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
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
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
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
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
Thank you for sharing this wonderful meal with us. It warmed up my home.
The Cozy Apron
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
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
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
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
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
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
The Cozy Apron
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/
GlitterSaves
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
Hi there! So happy to read that you enjoyed this cold weather comfort meal - thanks for sharing!
Stephanie
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!!
The Cozy Apron
Excellent, Stephanie - thank you for sharing!
Lisa
Tried this tonight. Super good! Thanks
The Cozy Apron
Wonderful, Lisa!
Kelsey
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
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
I made this tonight with andouille sausage. It was delicious and I will make it again.
The Cozy Apron
Great, Vicki - thanks so much!
Denise Gonzalez
I've lost track of how many times I've made this. It is so good! Were love on Southern California and we don't get much of a Fall, so here I am making it tonight for dinner. Thank you do much for this recipe. Other than not always peeling the potatoes, I follow the recipe. 🤗
The Cozy Apron
Denise, I can't tell you how much I love the fact that you've lost track of how many times you've prepared this recipe—that's music to my ears!
Thanks for sharing your love of the recipe with me. May you and your loved ones continue to enjoy this dish for a long time to come, and find lots of comfort, nourishment and coziness in it.
Happy cooking to you, Denise!
Valerie Norton
I make this probably 3-4 times a month. It is AMAZING...however, I double, sometimes triple it...bc the leftovers are just as good!!! Thank you!!!
The Cozy Apron
I love it, Valerie! Thanks so much for letting me know you've been enjoying this recipe so much! 🙂
Kat Dunne
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
Perfect, Kat! Glad this will be comforting for you during this frosty cold. Enjoy!
Jennifer
I made this tonight, it was a hit with everyone! Thank you!!!
The Cozy Apron
It was my pleasure, Jennifer - thanks for your comment!
matt
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
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
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
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
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
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
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
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
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
Hi Vicki, that sounds great - hope you both continue to enjoy this recipe!
DJ
Has anyone tried this in a crock pot/slow cooker?
Vickie Robillard
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.
The Cozy Apron
Hope you enjoy, Vickie!
Gail Marie
I'm going to try it with ham
lisa
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
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
I made this tonight for dinner and didn't change a thing, the whole family loved it.
Delicious!
Lucy Corley
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
Thanks for sharing your experience, Lucy! Glad you enjoyed both the flavors AND the aromas!
Heather
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!
The Cozy Apron
Hi Heather, I love that! Thank you for your comments!
Denise ray
Making this right now!!! The house is full of great aroma!
jacquelynne
Hello from Imperial MO. I found this recipe while looking for something for dinner tomorrow.
Caroline
Can I add red wine to this?
The Cozy Apron
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.
Lara M Pearson
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.
The Cozy Apron
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!
Carly
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
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
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
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.
Do you think that I can make this earlier in the week, freeze and then reheat later for an event?
The Cozy Apron
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.
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
Great, Erin! I hope this turns out to be a hit at your reunion; I'd love to hear how things go!
Brittany
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
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.
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.
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
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
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
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
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!
John
Someone from a previous comment noted using beer as part of a replacement for chicken stock. I immediately thought of using some Better than Boullion Chicken Base with beer to still give the added depth of flavor the stock would provide. Great recipe!
The Cozy Apron
John, that's great! I imagine that the combo of those two is super tasty, and adds a little note of "earthiness" to the sauce in the dish. (It's probably quite delicious with a cold beer on the side to wash it all down as well! 😉 )
Thanks so much for sharing!
Gabrielle
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
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
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
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
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
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
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
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!
NatalieTheMBA
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!
Melissa
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!
The Cozy Apron
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.
yari
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.
The Cozy Apron
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!
Angie
Thank you so much for sharing this delicious recipe...my family loved it and can't wait to share it with my Hungarian grandmother!!
The Cozy Apron
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!
Linda Ann
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?
The Cozy Apron
Hi Linda Ann, please use whatever pan you have and feel comfortable with! I just have that as a suggestion. Hope you enjoy!
Christie
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. 😉
The Cozy Apron
Christie, it was my pleasure to share this! Glad you enjoyed, and thank you for sharing your experience with me!
melissa
What about making this in a crock pot?
The Cozy Apron
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.
Melissa
Would this work in a crock
Pot?
Kerri
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.
The Cozy Apron
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!
shannon
I tried this recipe out a couple weeks ago and my family loved it. I'm making it again tonight 🙂
The Cozy Apron
That's great, Shannon! So glad you all enjoyed!
Jen Olson
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.
Bonnie
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 🙂
The Cozy Apron
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!
Adam
Thanks for sharing this recipe. Having a crack at it tonight so will report back...
Ashley Bush
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!
The Cozy Apron
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! 🙂
Dana
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!
The Cozy Apron
Hi Dana, I hope that you both enjoy it (or at least your guy!), and I think the kielbasa will be a great addition! 🙂
lee
Any substitute if you don't have any stock on hand???
The Cozy Apron
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!
Shane
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.
The Cozy Apron
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!
Vicki Sullivan
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.
The Cozy Apron
Hi Vicki, that's great! Good substitution and addition, as well. So glad you you all enjoyed!
Danyelle
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!
The Cozy Apron
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!
Kathy Pollock
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.
The Cozy Apron
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.
Mary Kepp
One of my favorites! Quick meal. Great on a cold day. Love to slop up the sauce with some good crusty bread.
The Cozy Apron
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.
Bonnie
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.
The Cozy Apron
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.
Nicole
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.
The Cozy Apron
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!
Melissa Broome
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!!
The Cozy Apron
Melissa, that's so great! I'm thrilled that you enjoyed this recipe. 🙂 Thanks so much for your comments!
Myliea
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. 🙂
The Cozy Apron
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! 🙂
Chantel
My son and his friends wanted to know "What smells so good?". Yummy and easy! My kind of meal. Thanks for the recipe.
The Cozy Apron
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.
MrsCeesay
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.
The Cozy Apron
Yes, I hope you do! And I'm so glad you're enjoying this recipe! Thanks for your comments.
Geraldine
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.
The Cozy Apron
Thanks so much, Geraldine! Your comments are much appreciated, and I'm glad you enjoyed this!
Nancy
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.
The Cozy Apron
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!
Marissa
Is it possible to double this recipe?
The Cozy Apron
Hi Marissa, sure! Just double your ingredients, and you should be good.
Katie
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.
The Cozy Apron
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.)
Ronnie
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.
The Cozy Apron
Ronnie, that's too funny! Thank you for sharing! 🙂
Miss Food Fairy
Yumm! And so easy and delicious - this is being pinned for later use. Thanks Ingrid, my mouth is drooling 🙂
Lilyrose
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!
The Cozy Apron
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.
Lilyrose
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!
The Cozy Apron
My pleasure, Lilyrose—so glad you enjoyed!
AJ
Quick, easy and tasty! Followed the recipe exactly as written and it was delish!
The Cozy Apron
Hi Aj, so glad to read that you enjoyed this! Thank you for sharing.
Joanne
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!!
The Cozy Apron
Joanne, so glad you enjoyed this so much! Thank you for taking a moment to comment!
Nick
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!
The Cozy Apron
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!
Teresa R
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!
The Cozy Apron
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!
Jill
Fantastic! Will be making again and again!
The Cozy Apron
That's great, Jill! Thrilled that you gained some comfort from the recipe!
Sandy
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
The Cozy Apron
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.
Valerie
Love this recipe! Was actually looking for a hamburgrr recipe but made this instead and it is now a favorite!!
The Cozy Apron
Hi Valerie, how fun! So glad you enjoy the recipe!
Beverly
This recipe looks fantastic. I'm collecting and trying foil pack meals for camping. Wondering if this would work in a foil pack?
The Cozy Apron
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!
Alex
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!
The Cozy Apron
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. )
Kelli
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.
The Cozy Apron
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!
Jen Bodi
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!
The Cozy Apron
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.
Alice
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.
Jordyn
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!
The Cozy Apron
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!
Shirley Tucker
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.
The Cozy Apron
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.
Shelley Kimel
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?
The Cozy Apron
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!
Lisa Clarke
Oh, this looks so delicious!
BTW, I am the Lisa who just answered your question on the WordPress forum. Your userid sounded so appealing, I just had to search for your website! (That makes me sound a bit like a stalker. I'm not, though, LOL!)
The Cozy Apron
Thanks Lisa, how fun! So glad to have you visit us!
MissFoodFairy
Tonight's dinner is sorted!
Thanks for sharing x
The Cozy Apron
Aw, my pleasure!
May you thoroughly enjoy it, and be comforted by it!
Karen
Never have I seen a recipe with such high amounts of praise and a yummy looking dish pictured. That being said, this will be cooked in our house this cold week ! You are such a blessing in posting your tried and treasured recipes that I truly appreciate. I can't wait to make this!! I can't stop raving of your Butternut Chicken soup either!
The Cozy Apron
Hi Karen, your words are so sweet and kind! Thank you so much for saying so...
I'm so very excited you are planning on preparing this delicious and cozy recipe this week—happy cooking to you, and may you enjoy it thoroughly! (And I'm also glad you enjoy the butternut squash soup—one of my personal favorites as well!)
Karen
We made these and let's just say, all enjoyed them. I invited a family member over to try these too this weekend. These are going on our rotation for sure! Blessings!
The Cozy Apron
Yay! So happy to read that!
Thanks for sharing that, Karen.
Rebecca
This looks so good! Something both my husband and I would love! I make fried potatoes with sausage but have never put them together. I can’t wait to try this!!
The Cozy Apron
Rebecca, then I think you will definitely enjoy this recipe, as it's a bit saucy and very cozy!
Happy cooking to you, and may you and your hubby be comforted!
Alicia
This is very similar to a dish we had growing up. My mom would use whatever meat we had leftover, sometimes ham or chicken, Sometimes venison or ground beef, and she would throw a splash of cream in at the very end. I look forward to making this version for my own family this week. We have 5 kiddos, I'm sure it'll be a hit!
The Cozy Apron
I love to read that, Alicia...thank you for sharing your memories of your mom's preparation. ❤️
I hope you and your entire family enjoy this cozy version, and find lots of comfort in it!
Toni
My husband made this dish last night and it was delicious! He made it with Kroger Brand Simple Truth Sausage and true Hungarian paprika that we picked up from our tour to Prague/Budapest/Vienna. He used half hot and half regular paprika. It was excellent! A make again dish! This dish definitely made us reminisce about our trip. We enjoyed the food there so much!
The Cozy Apron
Toni, how wonderful—thank you for sharing that with me!
I'm so glad you both enjoyed this recipe so much, and that it took you back to a memorable trip. Hope you enjoy it whenever you get nostalgic!
Taressa
Just wanted you to know how delicious this was! I was looking for a vegan sausage meal and found this which only required me to replace with Beyond Meat Sausage, vegan butter, and veggie broth. Turned out so fantastic! Thank you!
The Cozy Apron
Taressa, that's so wonderful and creative! Perfect way to make this recipe custom tailored to your needs.
Thanks for sharing your results!
Whitney
This is one of my daughter’s favorite recipes! We’ve been making it for about 4 years at least once a month 🙂
The Cozy Apron
Hi Whitney, so happy to read that!
That really touches my heart to know it's been 4 years (!). This is super special to me, and I'm thrilled this recipe has been warming your bellies all this time. 🙂
May you continue to enjoy—sending love and wishes for happy cooking your way!
Karen
Hello -
Would it work with thinly sliced russet potatoes. I don’t have red potatoes and would like to whip this up for dinner tonight.
Thank you
The Cozy Apron
Hi there Karen, absolutely!
I would recommend you peel them first, however. The skin of a russet is a bit too thick/rough for this recipe, in my opinion. Also, please be aware you may need to add a bit of additional liquid because of the extra starch in these babies. 😉
Hope you enjoy!
Karen
Thank you. It is delicious. I had to make a couple variations based on what I had. So I used russets and used smoked Spanish paprika (is this sacrilegious ?). I also added peas to up the veggie factor and add green. Thank for such a comforting recipe!
The Cozy Apron
Glad it turned out delicious, Karen! 🙂
Misti
Hi! I plan to make the Hungarian potato goulash soon. It sounds scrumptious. My question is, do you have a recipe for the yummy sounding ‘golden elixir’ chicken soup that you had as a child? :). In reading through your blog, I was very interested in that, as well.
Thank you!!
The Cozy Apron
Hi Misti, hope you enjoy this! And I can absolutely point you in the direction of how to prepare the "golden elixir" which I mentioned...
You can either use the search box and enter "how to make chicken broth", or simply click here.
Hope you enjoy both!
Misti
Thank you so much! I just pinned it. ☺️ You have quite a nack for describing beautiful food!
Danielle
I made this tonight and it is divine! Thank you for the excellent recipe.
The Cozy Apron
Hi Danielle, so happy to read that! My pleasure to share it with you—hope you enjoy the recipe for a long time to come. 😉
Eva
Hi,
Quick question, what smoked sausage is best? I’ve had this recipe saved for a long time and am finally making it this week. Is Italian sausage the right way to go? Also, the paprika - just plain paprika - I know there’s a million.. hot, sweet, mild, smoked.... I definitely want this to be as close to what you (or your mom) would cook for yourself. Brand recommendations are welcome
Quick request: my husband and I went to a great restaurant in Budapest years ago (Nostalgia .. probably murdered the spelling- sorry), but they had the greatest potato soup and also the best cabbage roll I’ve ever had. Do you have any recipes that could possibly be close to the Hungarian style of recipe these were likely to have come from and are you willing to share?? thanks so much! Happy New Year
The Cozy Apron
Hi Eva, when it comes to the sausage, I am using beef smoked sausage here, or you can use kielbasa as well. I wouldn't use Italian for this recipe.
As far as paprika, you want a mild one. You can use sweet Hungarian paprika, or regular paprika that is not smoked or hot, unless of course you'd like to add more smoky or spicy flavor.
I don't have a recipe for cabbage rolls on the site, but I do have a cabbage roll soup! You can enter that into the search box to find it. I also have a creamy roasted garlic potato soup, not sure if this is the type you had. You can also enter that into the search box ("potato soup") to see what all the options we have available.
Happy cooking, Eva...and happy new year!!
Renee
Better than going to a restaurant. I have a favorite smoked sausage from our local grocery store. It comes from a chicago meat store. The only thing I did different was add extra sausage and used baby potatoes. Flavor is outstanding. Grab a large bowl and enjoy.
The Cozy Apron
Renee, thrilled to read that! So happy you found this recipe so cozy, and the specialty sausage you used sounds delicious.
Diane
Just made this for our “Football Sunday Comfort Food” dinner...delish, grab a bowl and enjoy! Definitely comfort food, hearty and flavorful. I also added about one teaspoon of Penzey’s Bavarian Seasoning blend to the ingredient list. This recipe is definitely a keeper. Thank you so much for so many great recipes and for sharing them with us.
The Cozy Apron
Diane, that's fantastic! Really happy to read that the dish was so cozy and comforting, perfect for Football Sunday grub!
Thank you so much for sharing your experience with the recipe with me.
Marijka
I love this recipe and I’ve made it many times! Each time I make it I remember that I need to make the following adjustments for high elevation (7500’): cut the potatoes much smaller and increase the chicken broth to two cups. That way you have dinner in LESS than an hour! Otherwise, it’s perfect! Thank you so much for sharing with us!
The Cozy Apron
Thanks for sharing, Marijka! So happy you're enjoying the dish. 🙂
Lynn
Hi Ingrid,
I came across this recipe and I can’t wait to try. I’m curious, in reading the back story you make the chicken soup your parents made sound so delicious, do you share that recipe somewhere as well?
The Cozy Apron
Hi Lynn, yes, I do! You can check out this chicken broth recipe for the details of how I make that. If you'd like to keep the chicken meat, then strain that out and shred, and add back in (or keep separate, better yet). Same with the veggies. And use noodles of your choice (we always used really thin ones, like vermicelli style.)
Hope that helps! Happy cooking to you!
Lynn
🙏🏻💙😋
Agnes
I just found your site. Your recipe is almost exactly how my mother (Anyuka) made it. And how I make now. I use white potatoes, but, will try it with red potatoes. Thanks for bringing back fond memories,
The Cozy Apron
Hi Agnes, this is music to my ears! Thanks so much for sharing with me. Glad you found the recipe, and I hope you will really enjoy it and be comforted by it. May it, indeed, bring back those fond memories of mom's cooking.
Much love, and happy cooking, Agnes! ❤️
Pat
An easy and tasty meal, but cooking times were longer than noted. Thanks for sharing!
The Cozy Apron
My pleasure, Pat! Glad you enjoyed.