Hungarian Red Potato Goulash – This Hungarian Red Potato Goulash is like a warm hug in a bowl. It’s got everything: tender red potatoes, smoky sausage, and onions cooked until they’re sweet and golden. Add a touch of paprika, and you’ve got yourself a cozy, flavor-packed dish that fills the whole kitchen with an amazing aroma. Simple ingredients, big comfort—what more could you ask for?

I remember making this goulash for the first time on a cold evening. I wasn’t sure how it would turn out, but after that first bite, I knew it was a keeper. My husband loved the smoky sausage and creamy potatoes, and our kid couldn’t stop raving about the “spicy” flavor (thank you, paprika!). Now, it’s one of those dishes that we turn to whenever we need something cozy and filling. It’s become a bit of a family favorite, especially on those days when only a warm, hearty meal will do.

What makes this Hungarian Red Potato Goulash truly special?

This goulash is the perfect mix of flavors and textures. The red potatoes soak up the paprika-spiced broth, making every bite deliciously rich. The caramelized onions and sausage add that savory, smoky flavor that takes it over the top. It’s easy to make, all in one pot, and goes perfectly with some crusty bread to mop up the sauce. Cozy, flavorful, and made for sharing—it’s comfort food done right.

What You Need To Make This Hungarian Red Potato Goulash Recipe?

Beef Smoked Sausage: This is where a lot of the flavor comes from. The smoky, savory taste of the sausage adds depth to the whole dish. Slice it nice and thin so each bite of goulash has a bit of sausage. Plus, when you brown it, those little crispy edges? Total flavor bomb.

Olive Oil & Butter: The combination of olive oil and butter gives a nice balance—olive oil for that bit of earthy richness, and butter for a smooth, velvety base that’s perfect for caramelizing the onions. It’s a little extra, but so worth it.

Onions: Don’t skip on these! When you cook them low and slow, they get all golden and sweet, adding a layer of flavor that makes the whole dish feel rich and cozy.

Garlic: Just a couple of cloves, but it packs a punch. The garlic brings out all the savory notes and works perfectly with the paprika.

Paprika & Smoked Paprika: These are the stars! Regular paprika gives that classic warmth, while smoked paprika adds just a hint of smoky depth that’s super cozy. Hungarian paprika is ideal, but anything you love works here.

Red Skin Potatoes: Red potatoes hold their shape well, so they’re great for this goulash. They get tender but don’t fall apart, which is perfect for soaking up all that broth and flavor.

Chicken Stock: This adds a savory base that keeps the goulash from feeling heavy. It’s the kind of broth that soaks into the potatoes and makes everything taste richer.

Parsley: A sprinkle of fresh parsley at the end brightens everything up. It’s the perfect finishing touch that adds a bit of color and freshness right before serving.

Steps To Make Hungarian Red Potato Goulash:

Prep Everything First: Go ahead and gather and prep all your ingredients—makes cooking way easier when everything’s ready to go!

Cook the Sausage: Heat a large, deep pan or a medium pot over medium-high heat, add about 1 tablespoon of olive oil, and let it heat up. Throw in the sausage slices and cook them until they’re nicely browned with crispy edges, then scoop them out with a slotted spoon and set aside.

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Caramelize the Onions: In the same pan, add another tablespoon of olive oil and the butter. Once the butter’s melted, toss in the onions and let them cook for 8-10 minutes, stirring every so often, until they’re soft and golden brown.

Add Garlic and Spices: Add in the garlic, a pinch or two of salt, black pepper, paprika, and smoked paprika. Stir it all together and cook for just a minute, until that garlic smells amazing.

Add the Potatoes and Broth: Now add in the sliced potatoes and stir them gently so they’re coated in all that good onion and garlic mixture. Pour in the chicken stock, give it another stir, and press the potatoes down a bit so they’re mostly covered by the broth.

Simmer: Cover the pan with the lid slightly off to let some steam escape, and simmer on medium-low for about 15 minutes, stirring gently once or twice. Then uncover, and let it simmer for another 10 minutes until the potatoes are tender and the sauce has thickened a bit. It’s fine if some potatoes break down a little—makes the sauce even better!

Finish with Sausage and Parsley: Add the cooked sausage back in along with the chopped parsley, and gently fold everything together. Add a little drizzle of olive oil on top, and season with extra salt and pepper if needed.

Serve: Serve it up warm, ideally with some crusty bread to soak up all that sauce. Enjoy!

Tip:

For an extra boost of flavor in this Hungarian Red Potato Goulash, make sure you take the time to really caramelize the onions until they’re golden and soft. Don’t rush this step—it’s where a lot of the rich, savory depth comes from, and it makes all the difference! And for the smoked sausage, get it nice and crispy around the edges before setting it aside. Those crispy bits add a fantastic texture and flavor that blends beautifully with the creamy, tender potatoes. Finally, if you want an even thicker sauce, let a few of the potato slices break down a bit as it simmers. This naturally thickens the sauce without needing any extra flour or starch!

Frequently Asked Questions:

Can I use a different type of potato?

Yes, you can! Red potatoes work best because they hold their shape, but Yukon golds or even russets will work. Just keep in mind that russets may break down more, making the goulash a bit creamier.

What’s the best way to reheat leftovers?

Reheat on the stovetop over low heat, adding a splash of chicken stock if it’s thickened too much in the fridge. Stir occasionally to prevent sticking, and it’ll taste just as cozy as the first day!

Can I make this goulash vegetarian?

Absolutely! Skip the sausage and use veggie broth instead of chicken stock. You can add smoked paprika for a bit of that smoky flavor or even throw in some mushrooms for a meaty texture.