Hungarian Red Potato Goulash

  This isn’t my mother’s goulash.  It doesn’t have hamburger, or noodles, or even tomatoes.  I don’t cover it in cheese.  In fact, the two recipes have almost nothing in common…except they’re both pretty dang delicious.

Olive oil
14 oz smoked sausage, sliced
2 Tbsp butter
2 onions, sliced
1 garlic clove, smashed
Salt to taste
¾ tsp black pepper
1 ½ tsp paprika
10 medium red skin potatoes, sliced
1 ½ c chicken stock
1 Tbsp flat-leaf parsley, chopped
  Start by heating a tablespoon of olive oil in a large pan over medium high heat.  Once the oil is hot, add your sausage and cook them until they are nicely browned.  Remove them from the pan and set aside.
Add your butter to the pan and allow to melt.  Add your onions and allow them to caramelize for around 6 minutes before adding your garlic, salt, black pepper and paprika.  Saute for one minute.
Toss your potatoes into the pan and stir everything to combine it before adding your chicken stock.  Cover the pan with a lid, leaving enough space for steam to escape and simmer for around 15 minutes.  Remove the lid and cook for an additional 10 minutes, stirring occasionally.
Return the sausage to the pan and allow to reheat.  Garnish with parsley and serve hot.
  This recipe was a hit with everybody.  G wound up dipping most of his in ketchup, but seeing as he “really liked the hot dogs” that way, I’m not about to argue.  It was a simple, hearty meal and made for great leftovers the next day, so I definitely expect to put it on the menu again this winter!
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