Friday, December 27, 2013

Hungarian Goulash

This one is a real soul warmer! Great for a cold winters night snuggled up in front of the fire or Yule Log...that's what everyone is using now, right? It's finally cooler in Austin, so this was the perfect meal to make, one of my all time favorites. I got the original recipe from The Cozy Apron, and made a few tweaks. How can you go wrong with buttery potatoes and caramelized onions? The best part about this recipe is it's a one pot meal with minimal cleanup and tastes even better the next day.  It's also easy on your waistline at only 206 calories per serving! This dish is best served with a slice of crusty bread, or if you're in Texas a nice warm flour tortilla. 

  • 14 oz smoked sausage, sliced 1/2" thick (I used turkey)
  • 1 tbs olive oil
  • 2 tablespoons butter
  • 1 large yellow onion, sliced
  • 1 garlic clove, minced
  • 1 1/2 tsp paprika 
  • 10 medium sized red or Yukon gold potatoes, sliced 1/4" thick
  • 1 1/2 cups chicken stock
  • 1 tablespoon chopped flat-leaf parsley (optional) 


In a large non-stick pot, add 1 tablespoon oil and heat over medium-high heat. Once the oil is hot, add in the sliced sausage and cook until it becomes a dark caramelized color; flip once during cooking. Once cooked, remove sausage and set aside. 

To the same pot, add the butter, allow it to melt then add the sliced onions. Caramelize those for about 7 minutes until they become a nice brown color. Then add in the garlic, a few pinches of salt and pepper, paprika and stir to combine all the ingredients. Cook for a few minutes to allow the  the flavors develop and meld. 

Next, add in the sliced potatoes and stir to coat them in the onion/spice mixture. Add in the chicken stock, stir to combine. Push down the potatoes so they are covered in liquid as much as possible. Cover the pot and allow to simmer on medium-low heat for about 20 minutes, stirring once. Remove the cover, stir and allow to cook for an additional 15 minutes uncovered, stirring once or twice. It's okay if some of the potatoes break up a bit, it will help thicken the sauce. If you're potatoes aren't cooked through at this point, put the lid back on and continue to check in 5 minute intervals if they are done. 

Once the potatoes are fully cooked, add the sausage back to pan, stirring carefully to incorporate, warm through for about 2 minutes, then serve!

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