Smoky Sausage Potato Goulash |

Name: Smoky Sausage Potato Goulash
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Hungarian
Ingredients: 4 large onions, chopped; 7 large potatoes, peeled and diced into bite-sized pieces; 4 smoked Russian sausages, or another smoked sausage you prefer, sliced into rounds; 2 to 3 tbsp olive oil; 3 tbsp paprika; 2 tsp dried marjoram; 1 1/2 tsp dried parsley; 1 tsp Ina Paarman Garlic & Herb Seasoning; 2 tbsp tomato paste; 2 cups chicken stock, made with 2 chicken stock cubes; Black pepper, to taste; Salt, to taste; Fresh parsley, for garnish

Description

This Smoky Sausage Potato Goulash is the kind of hearty dinner that doesn’t need much fuss to taste really good. Tender potatoes, smoky sausage, sweet onions and plenty of paprika simmer together into a thick, savoury meal that’s just begging for crusty bread.

Ingredients

Units Scale

4 large onions, chopped
7 large potatoes, peeled and diced into bite-sized pieces
4 smoked Russian sausages, or another smoked sausage you prefer, sliced into rounds
2 to 3 tbsp olive oil
3 tbsp paprika
2 tsp dried marjoram
1 1/2 tsp dried parsley
1 tsp Ina Paarman Garlic & Herb Seasoning
2 tbsp tomato paste
2 cups chicken stock, made with 2 chicken stock cubes
Black pepper, to taste
Salt, to taste
Fresh parsley, for garnish

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Instructions

Heat 2 tbsp olive oil in a large heavy-based saucepan over medium heat. Add 4 large, chopped onions and cook for 6 to 7 minutes, stirring now and then, until they’ve softened and started to turn lightly golden.
Add 4 sliced smoked Russian sausages and cook for 3 to 4 minutes, stirring, so the sausage releases some of its smoky flavour into the onions.
Add 7 large diced potatoes and the remaining 1 tbsp olive oil if the pot looks dry. Cook the potatoes with the onions and sausage for about 8 to 10 minutes, stirring regularly so nothing catches on the bottom.
Sprinkle in 3 tbsp paprika, 2 tsp dried marjoram, 1 1/2 tsp dried parsley and 1 tsp Ina Paarman Garlic & Herb Seasoning. Stir for about 30 seconds, just until everything is coated. Don’t let the paprika sit and fry for too long or it can turn bitter.
Pour in 2 cups chicken stock and stir in 2 tbsp tomato paste. Add black pepper to taste and bring everything to a gentle boil.
Reduce the heat to low, cover the saucepan and simmer for 20 to 25 minutes, stirring occasionally, until the potatoes are tender when pierced with a fork.
If the potatoes aren’t quite tender but the pot looks dry, add a splash of water or extra chicken stock and continue cooking. You want enough liquid for the potatoes to cook, but the finished dish should be thick rather than soupy.
Taste before adding salt because the smoked sausage and chicken stock can already be quite salty. Add salt to taste, scatter over fresh parsley and serve hot with crusty bread or bread rolls.

Notes

Prepared, tried, and tested by Gail