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Hungarian Potato Goulash

  • Author: Michelle Burns
  • Total Time: 50 minutes
  • Yield: 3 servings 1x


  • 1 tsp olive oil
  • 1/2 pound smoked sausage, sliced
  • 2 Tbs butter
  • 1 medium onion, quartered and thinly sliced
  • 2 cloves garlic, minced
  • 1 3/4 tsp black pepper
  • 1 tsp smoked hot paprika
  • 1 tsp sweet paprika
  • 4 medium red potatoes, sliced into 1/2 in ch thick discs
  • 1 cups veggie stock
  • 1/3 pound kale, spinach, or chard, chopped
  • 2 Tbs fresh parsley, chopped
  • 2 tsp kosher salt


  • In a large, deep sauté pan, heat the olive oil over medium-high heat.
  • Add the sausage and cook until well-browned on both sides, about 5 minutes
  • Remove from the pan and set aside.
  • In the same pan, add the butter and allow it to melt.
  • Add the onions and cook for about 5-7 minutes, until golden brown and caramelized.
  • Add the garlic, salt, pepper, and paprikas, and cook until the garlic is fragrant, about 1 minute.
  • Add the veggie stock and stir to combine, scraping up any browned bits from the bottom of the pan
  • Add the sliced potatoes, folding gently into the caramelized onion broth.
  • Partially cover the pan to allow the steam to escape and simmer on medium-low for 15 minutes.
  • Uncover the pan and the greens.
  • Re-cover the pan and allow the greens to wilt, about 5 minutes.
  • Uncover the pan and continue cooking for about 5 minutes, until the potatoes are tender and the sauce has thickened.
  • Add in the cooked sausage, gently folding it into the mixture
  • Adjust the seasonings.
  • Add in the parsley, mix, and serve, garnishing with smoked paprika and parsley


Source: Tip Hero

  • Prep Time: 10 minutes
  • Cook Time: 40 minutes


  • Calories: 658
  • Fat: 24.35 g
  • Carbohydrates: 93.06 g
  • Protein: 26.15 g
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