Saucy Hungarian Red Potato Goulash

Ingredients

• 1 (14-ounce) package beef smoked sausage, sliced on the bias into thin medallions
• Olive oil
• 2 tablespoons butter
• 2 onions, quartered and thinly sliced
• 2 garlic cloves, pressed through garlic press
• Salt
• ¾ teaspoon freshly cracked black pepper
• 2 teaspoons paprika
• ½ teaspoon smoked paprika
• 10 medium-size red skin potatoes (about 2 ¾ pounds), peeled and sliced into ½-inch thick circles
• 1 ½ cups chicken stock
• 1 tablespoon chopped flat-leaf parsley

Preparation

1. Prep Ingredients: Gather and prep all ingredients according to the ingredient list above to have them ready and organized for use.
2. Caramelize Sausage: Place a large, deep, non-stick pan (or medium non-stick pot) over medium-high heat and add about 1 tablespoon of olive oil. Once the oil is hot, add 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.
3. Caramelize Onions: To the same pan or pot, add the butter along with another 1 tablespoon of olive oil, and allow them to melt together. Add the sliced onions and caramelize them in the butter/oil and sausage drippings until a rich, golden-brown color, about 8 to 10 minutes.
4. Add Garlic and Spices: Add the garlic, a couple of pinches of salt, the freshly cracked black pepper, the paprika, and smoked paprika, and stir to combine with the onions. Sauté just until the garlic becomes aromatic.
5. Add Potatoes: Add the sliced potatoes and fold them into the caramelized onions and garlic to coat them well. Add 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.
6. Simmer: Cover the pan or 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 and allow the potatoes to continue to simmer for another 10 minutes, or until they are tender and the sauce has thickened a bit, 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.)
7. Finish Goulash: Add the caramelized smoked sausage back into the pan or pot, as well as the parsley, and gently fold them in to incorporate. Add a little drizzle of olive oil and a couple more pinches of salt and pepper, if necessary.
8. Serve: Serve with warm, crusty bread, if desired.

Enjoy your hearty and flavorful goulash!