Name: Sausage goulash with potatoes – a hearty “cup” goulash from simple ingredients
Yield: 4 servings
Ingredients: 400 g smoked sausages or good soft sausages (no mechanically separated meat, min. 80% meat); 600 g potatoes type B or C (for goulash, not waxy salad varieties); 2 pcs medium onions; 3 cloves of garlic; 20 g lard or vegetable oil; 12 g sweet ground paprika; 10 g tomato paste; 4 g whole caraway; 6 g soli (podle chuti); 2 g freshly ground black pepper; 1 pinch ground hot chili (optional); 800 ml water or stock (vegetable / meat); 10 g plain flour (for light thickening, optional)

Sausage goulash with potatoes – a hearty “cup” goulash from simple ingredients

Sausage goulash with potatoes is one of those recipes that saves the evening when you're hungry, have a pantry full of ordinary things, and zero desire for food styling. One pot, a few smoked sausages or good frankfurters, potatoes, onion, paprika, caraway – and in a moment you have a thick goulash on the table that smells like a pub classic but is ready much faster than beef. It reheats well, fills even big eaters, and goes perfectly with a slice of homemade bread.

⏱ 40 min● easy♨ 4 servings

Step by step

Instructions

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1Step 1First, prepare all the ingredients so you’ll only need to add them to the pot later. Peel and finely chop the onion. Peel and finely chop or press the garlic. Remove the casing from the sausages (if they have one) and slice them into rounds or half-moons. Peel, wash, and cut the potatoes into smaller cubes — about 1.5–2 cm — so they cook evenly.
2Step 2Heat lard or oil in the pot. Add the onion and sauté it over medium heat until golden — the more care you take with the onion, the better the goulash will taste. Stir occasionally so it doesn’t burn but lightly caramelizes.
3Step 3When the onion is nicely golden, add the sliced sausages. Briefly brown them so they release fat and pick up a slight roasted flavor. Sprinkle in the caraway and sauté for another minute so the caraway warms and releases its aroma.
4Step 4Reduce the heat, add the sweet paprika and stir quickly so it blends with the fat but doesn’t burn (paprika burns very quickly and would turn bitter). Immediately add the tomato paste and sauté it briefly to remove the raw, “tinny” taste.
5Step 5Return the heat to medium, add the chopped potatoes to the pot, mix them with the base, season with salt and pepper, and optionally add a pinch of chili. Pour in water or stock so the potatoes are just covered. Bring to a boil, then reduce to a gentler simmer and let bubble for about 20–25 minutes until the potatoes are tender.
6Step 6Near the end of cooking, add the chopped or pressed garlic to the goulash, stir, and cook for another 2–3 minutes. Taste the goulash and adjust salt, pepper, or acidity as needed (if you like a stronger flavor, you can add a tablespoon of ketchup or a splash of vinegar).
7Step 7If you want the goulash a bit thicker, mix plain flour with a few tablespoons of cold water so no lumps form. Pour this “base” in a thin stream into the gently boiling goulash while stirring constantly and simmer for a few minutes so the flour loses its raw taste. If the thickness from the broken-down potatoes and onions is enough for you, feel free to skip the flour entirely.
8Step 8Let the finished buřtguláš rest for a few minutes after removing it from the heat – the flavors will settle and the goulash will thicken slightly. Serve in a deep plate or bowl, sprinkled with fresh spring onion or parsley if you like, with a slice of homemade bread or other pastry to soak up the juices.

Kitchen tip

Use the highest-quality sausages or hot dogs you can find; feel free to check the ingredients – a higher meat content = better flavor and fewer dubious additives. If you have some smoked paprika in the pantry, you can replace part of the sweet paprika – the buřtguláš will gain a slightly smokier tone, as if cooked at a cottage.

Customize this recipe

Variants and alternatives

Bean buřtguláš: toward the end of cooking add a can of drained white beans – the goulash instantly becomes an even heartier "shovel-worthy" meal.

Approximate per serving

Nutritional values

Energie440 kcalProteins17 gSacharidy35 gTuky24 g

Sausage goulash with potatoes – a hearty “cup” goulash from simple ingredients

Instructions

Variants and alternatives

Nutritional values

Save this recipe for next time.

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Instructions

Variants and alternatives

Nutritional values

Save this recipe for next time.

Similar recipes

Řecké kuře s citronem, bramborami a olivami z jednoho pekáče

Kuřecí shawarma miska s rýží, zeleninou a česnekovým jogurtem

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Write a comment Cancel reply

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