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Hungarian Sausage and Potato Goulash

Updated on August 26, 2014


4 stars from 5 ratings of Hungarian Sausage and Potato Goulash

Pinterest Lovin'

So, it seems more often than not, that most people have an obsession with Pinterest. I don't see much of a grey area when it comes to usage. I find that others either really don't care for it and never go on or the complete polar opposite where it is life consuming. I, my friends, am that complete polar opposite. When Pinterest first came on the map a few years back, it was by invitation only. I begged, pleaded, and publicly cried on facebook, for one of my friends to send me invite. Finally, I had an "in" and I've never looked back.

I am on Pinterest daily. It inspires me as a homemaker, writer, baker, cook, seamstress and crafter. I can access my pins from any device to get inspiration for dinner or while I am out at the store make sure I have the the necessities for a project. However, when it comes to recipes on Pinterest, I notice myself gravitating towards rustic looking meals quite a bit. I find that I pin them pretty frequently and make them just as often. I personally think rustic looking food is appealing and comforting. They scream autumn with that faint scent of chill and burning firewood in the background. That make you want to cozy up on the couch with a steaming cup of hot tea and admire the leaves changing in color from shades of deep green to scarlet and molten copper.

I tried this recipe that I pinned and it was quite a hit at our table. My kids and my husband really enjoyed this served with my "Soda Biscuits". The author notes that this is meal is like a warm blanky for the soul and she could not be more spot on! I felt like curling up with a throw blanket after this one! I did however make some changes based on our personal taste and what I had available. However here is the link for the original recipe . My only compliant is that I did not double the recipe, but I will definitely do that next time! This is a winner.

Cook Time

Prep time: 15 min
Cook time: 35 min
Ready in: 50 min
Yields: 4-5 Servings


  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 (14oz package) Beef Smoked Sausage, cut into thin medallions
  • 2 Tablespoons Butter
  • 1 Large Onion, thinly sliced
  • 1 Garlic Clove, minced
  • 2 teaspoons Garlic Powder
  • 1 teaspoon Salt
  • 3/4 teaspoon Black Pepper
  • 2 teaspoons Paprika
  • 10 Medium sized Yukon Gold Potatoes, peeled, cut into 1/2 circles
  • 2 cups Low Sodium Chicken Stock
  • 4-5 slices Center cut Bacon, chopped into 1 inch pieces
  • pinch of Cane Sugar
  • 1 Tablespoon Flat Leaf Parsley, chopped
The smell of the caramelizing sausage and bacon is incredible.
The smell of the caramelizing sausage and bacon is incredible.
Onions and garlic. Scrape up those brown bits!
Onions and garlic. Scrape up those brown bits!
Sliced Yukon Gold Potatoes
Sliced Yukon Gold Potatoes
Potatoes cooking in the chicken stock. I know. This part doesn't look very pretty, but it finishes pretty!
Potatoes cooking in the chicken stock. I know. This part doesn't look very pretty, but it finishes pretty!


  1. In a large non stick pan, heat oil until hot. Add sausage medallions and caramelize them until they become deep brown in color. Then add bacon, cook until it begins to darken in color. Remove from pan with a slotted spoon, set aside.
  2. In the same pan, melted the butter. Once the butter is melted, add the onions with a pinch of sugar. Saute onions over medium-high heat for 10-15 minutes, scraping up any brown bits on the bottom of the pan. Lower heat, add minced garlic and cook until fragrant, about 2 minutes. Add salt, pepper and paprika.
  3. Add potato slices to onion mixture. Next, add the chicken stock, stir to combine. Try to cover the potatoes the best you can with the stock, so that they cook properly. Simmer on medium heat for about 20 minutes with the lid covering halfway. Carefully stir goulash once or twice throughout this time period.
  4. Uncover pot and allow to simmer for another 15 minutes or until the potatoes are tender.
  5. Some of the potatoes will break apart, but that is OK. It will help make the sauce thicker. However, don't break too many and if the sauce is too thick...add a bit more stock to thin out.
  6. Add the sausage mixture back to the pot and gently stir in chopped parsley. Transfer to serving dish. Garnish with more parsley, if desired.


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    • Ilena Klein profile image

      Samantha Cole 3 years ago from Lanoka Harbor, New Jersey

      If you do make it, let me know what you think. We all really enjoyed it. Don't be afraid to add my chicken stock either. Mine was pretty thick at first and I found I needed to add a few splashes extra so that it became "stew like". Hope all turns out will for you.

    • Horia Pop profile image

      Horia Pop 3 years ago from Romania

      You know, I was thinking about making potato salad this week, but I'm tempted to give this dish a try. Thank you for sharing.

    • Ilena Klein profile image

      Samantha Cole 3 years ago from Lanoka Harbor, New Jersey

      Thank you!!! It is really good too! Try it sometime and let me know how you liked it! Thank you for the feedback!

    • swilliams profile image

      Emunah La Paz 3 years ago from Arizona

      This looks very delicious! And the pictures are beautiful! Voted up!