For a lot of people, winter is the time to hibernate with tried-and-true hearty recipes, but WE say it’s an opportunity to take the time to try something new! First up: goulash! You might have heard of this soup-and-stew variation before, but did you know it originated in Hungary? It did, and for today’s recipe we’re going back to the source with a Hungarian Red Potato Goulash full of sausage and kale. It’s a delicious meal that’ll fuel you all the way to spring. Watch how it’s made.
HUNGARIAN RED POTATO GOULASH
Serves 4 to 6
–1 teaspoon olive oil
–One 14-to-16-ounce smoked sausage, sliced on the bias into medallions
–2 tablespoons butter
–2 onions, quartered and thinly-sliced
–2 cloves garlic, minced
–1-¾ teaspoons black pepper
–2 teaspoons paprika, plus more to garnish
–2 teaspoons kosher salt
–10 medium-sized red potatoes (about 2-¾ pounds), sliced into ½-inch thick discs
–3 cups chicken stock
–⅓ pound kale, de-stemmed and chopped
–2 tablespoons parsley, chopped
- In a large, deep sauté pan, heat olive oil over medium-high heat. Add the smoked sausage and cook until well-browned on both sides. Remove from pan and set aside.
- In the same pan, add the butter and allow to melt. Add the onions and cook for about 5 to 7 minutes, until golden-brown and caramelized.
- Add the garlic, salt, pepper, and paprika, and cook until the garlic is fragrant.
- Add the chicken stock and stir to combine, scrapping up any browned bits from the bottom of the pan.
- Add the sliced potatoes, folding gently into the caramelized onion-broth mixture to evenly coat. Push the potatoes into the liquid as best you can down to allow for even cooking. Partially cover the pan to allow steam to escape, and simmer on medium-low for 15 minutes, stirring once or twice.
- Uncover the pan and add the kale. Recover the pan and allow the kale to wilt, cooking for another 5 minutes.
- Uncover the pan and continue cooking for another 5 minutes, stirring once or twice, until the potatoes are tender and the sauce has thickened. Note that the potatoes may break up, which will help the sauce thicken.
- To finish the goulash, add the smoked sausage and parsley, gently folding into the potato and sauce mixture. Adjust salt and pepper as desired. Garnish with a sprinkle of smoked paprika and additional parsley, if desired.
Hearty and satisfying! What do you think? Have you ever made goulash or tried Hungarian dishes before?
Inspiration for this video comes from The Cozy Apron.