Potato Goulash with Sausage

Saucy, stewed potatoes with onions and smoked sausage or kielbasa, seasoned with paprika and garlic make this recipe for rustic Hungarian-style potato goulash.

TABLE OF CONTENTS:

1. JUMP TO THE RECIPE
2. WHAT IS GOULASH?
3. WHAT IS AMERICAN GOULASH?
4. WHICH TYPE OF PAPRIKA IS BEST?
5. HOW TO REHEAT LEFTOVERS

If you ever want to start a fight on social media, share your recipe for goulash. For something as versatile as goulash, folks sure do have strong opinions about how to make it!

There are typically two camps in the goulash battle. There are the folks of Hungarian or central European ancestry who love their family’s version. And then there are the Americans who make it with hamburger meat and noodles (the way Jesus and George Washington intended!!). 

I tend to give the descendants of the folks who actually invented goulash a little more credit on the matter.

WHAT IS GOULASH?

By definition, goulash is any stew made with meat and paprika. Any meat. Sometimes with vegetables. ALWAYS with paprika.

Any and all arguments about the right way to make goulash can be avoided with those few words above.

Did you notice what isn’t mentioned? Noodles.

WHAT IS AMERICAN GOULASH?

American goulash is a dish made with ground beef, tomatoes or tomato sauce, and macaroni noodles. The "American" part isn't in the title (it's just called "goulash") but it is used to distinguish between this version and more traditional goulash recipes.

It really doesn’t have much – if anything – in common with authentic goulash but it does explain where the noodle argument came from.

This dish is also called American Chop Suey and Johnny Marzetti. I can't say a word about either of those bizarre names because one of my family's favorite dessert recipes is called Italian Bakeless Cake and it isn't Italian OR cake! Ha!

One of my favorite goulash recipes is this version! It’s made with smoked sausage (or kielbasa) and potatoes. From researching all this, I learned that goulash made with potatoes is sometimes called Paprikas Krumpli which loosely means paprika potato stew.

This is verrrry similar to a Southern dish we call Smothered Sausage & Potatoes, but this one has more spices and layers of flavor.

I haven’t made this with fresh sausage (bratwurst, Italian sausage, fresh polish sausage, etc.) but I imagine it would be lovely! I’d cook the sausages whole, allow them to cool, then slice into medallions.

WHICH TYPE OF PAPRIKA IS BEST IN GOULASH?

The short answer is the good stuff.  Use Hungarian paprika if you can find it and make sure it’s fresh. If you can’t find Hungarian, look for something labeled as “sweet” paprika.

Lots of folks think paprika doesn’t have much taste but that’s because what we have in our pantries is usually old, stale and/or of mediocre quality. A fresh bottle of good quality paprika will have a slightly sweet, somewhat smoky, earthy taste with a hint of heat.

The best paprika is made with Hungarian paprika chili peppers (it will be labeled “Hungarian”) but most of what we buy in the supermarkets is made from Spanish paprika chilis.

NOTES ON COOKING POTATO GOULASH WITH SAUSAGE

• You’ll need 5-6 potatoes depending on size. I prefer russets in this but Yukon gold and red potatoes are good too!
• I usually just cut the potatoes into 1/2-inch slices then cut the larger, center pieces in half. You want the pieces big enough that they’ll hold their shape.
• Use Hungarian paprika if you can find it (in place of the regular). It’s sometimes called “sweet” paprika.
• Don’t sweat it if you don’t have any smoky paprika. I like using it because of the flavor but you don’t have any, just use 2 teaspoons regular.
• Use beef, chicken or vegetable broth. I typically use beef but any will work.
• Use smoked sausage or kielbasa in this recipe.

HOW TO REHEAT LEFTOVER POTATO GOULASH WITH SAUSAGE

When serving leftovers, drizzle this “sauce” over the goulash after you’ve reheated it in the microwave. For each serving, heat 1 tablespoon butter, 2 tablespoons water and pinches of both salt and paprika in a small bowl until butter is melted (double, triple etc. if heating more than one serving). Stir well then fold into reheated goulash.  

Recipe for Potato Goulash with Sausage

Potato Goulash with Sausage

Yield: 6 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Saucy, stewed potatoes with onions and smoked sausage or kielbasa, seasoned with paprika and garlic make this recipe for rustic Hungarian-style potato goulash.

Ingredients

• 2 tablespoons vegetable oil
• 1 lb smoked sausage, cut into thick slices
• 2 yellow onions, halved then sliced
• 1 tablespoon minced garlic
• 1 teaspoon regular paprika
• 1 teaspoon smoked paprika
• 1.5 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 2.5 lbs russet potatoes, peeled
• 2 14.5-ounce cans beef broth
• 3 tablespoons butter

Instructions

1. Brown sausage in vegetable oil over medium heat in a 12-inch Dutch oven or heavy pot until nicely browned and crisp around the edges. Remove sausage from oil with a slotted spoon; set aside.
2. Add onions to hot oil then sauté for 3 minutes, adding more oil if necessary.
3. Add garlic, both paprikas, salt, pepper and thyme then continue cooking for 2 more minutes. Add broth.
4. Cut potatoes into thick slices (about 1/2 inch thick) then add to pot with onions.
5. Bring potatoes to a boil. Reduce heat to medium then cook, uncovered, for 15 minutes; stirring occasionally. The potatoes may not be submerged in the broth – that’s OK – just move them around enough that they are able to cook evenly.
6. Stir in sausage and butter, reduce heat to low then continue cooking, uncovered, until potatoes are tender; stirring occasionally.
7. Garnish with fresh parsley or thyme if desired.

Notes

• You’ll need 5-6 potatoes depending on size. I prefer russets in this but Yukon gold and red potatoes are good too!
• I usually just cut the potatoes into 1/2-inch slices then cut the larger, center pieces in half. You want the pieces big enough that they’ll hold their shape.
• Use Hungarian paprika if you can find it (in place of the regular). It’s sometimes called “sweet” paprika.
• Don’t sweat it if you don’t have any smoky paprika. I like using it because of the flavor but if you don’t have any, just use 2 teaspoons regular.
• Use beef, chicken or vegetable broth. I typically use beef but any will work.
• Use smoked sausage or kielbasa in this recipe.
• I haven’t made this with fresh sausage (bratwurst, Italian sausage, fresh polish sausage, etc.) but I imagine it would be lovely! I’d cook the sausages whole, allow them to cool, then slice into medallions. 

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Images and text © South Your Mouth LLC 2014

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