One-Pot Potato Goulash with Smoked Sausage (Easy)

Looking for the ultimate cozy, budget-friendly meal that practically cooks itself? Say hello to our Potato Goulash with Smoked Sausage! This isn't just any potato stew; it's a smoky, rich, one-pot wonder that's packed with flavor and ridiculously easy to make. Imagine tender potatoes, savory smoked sausage, and a deeply spiced paprika sauce, all simmering together to create a hearty dish that’s perfect for chilly evenings or a satisfying family dinner. Whether you call it potato gulasch, Austrian potato goulash, or simply the best darn paprika potato stew you've ever had, this recipe is designed to become a new favorite in your kitchen. It’s naturally thickened, gluten-free friendly, and tastes even better the next day, making it fantastic for meal prep. Get ready to dive into a bowl of pure comfort!

Ingredients

• For the Goulash:
• 1 tablespoon olive oil (or other neutral cooking oil)
• 1 pound (about 450g) smoked sausage, such as kielbasa or smoked beef/turkey sausage, sliced into ¼-inch rounds
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1 tablespoon sweet paprika (Hungarian paprika if possible)
• 1 teaspoon smoked paprika
• ½ teaspoon caraway seeds (or ¼ teaspoon ground cumin/fennel seeds)
• ½ teaspoon dried marjoram (or dried oregano/Italian seasoning)
• 1 tablespoon tomato paste
• 1 tablespoon apple cider vinegar (or red wine vinegar)
• 4 cups (960ml) chicken or vegetable stock, low sodium
• 2 pounds (about 900g) waxy or all-purpose potatoes (e.g., Yukon Gold, red potatoes), peeled and cut into 1-inch chunks
• 1 bay leaf
• Salt and freshly ground black pepper to taste
• Optional Garnish:
• Fresh parsley, chopped
• Sour cream or plain Greek yogurt

Directions

1. Prep Everything Get all your ingredients ready! Dice your onion, mince your garlic, slice your smoked sausage into nice, even rounds, and peel and cut your potatoes into roughly 1-inch chunks. This "mise en place" makes the cooking process super smooth.
2. Brown the Sausage Heat the olive oil in a large Dutch oven or deep, heavy-bottomed pot over medium-high heat. Add the sliced sausage and cook, stirring occasionally, until it's nicely browned and slightly crispy, about 5-7 minutes. This step builds incredible flavor! Remove the browned sausage to a plate and set aside, leaving any rendered fat in the pot.
3. Caramelize the Onions Reduce the heat to medium-low. Add the diced onion to the pot with the sausage fat (add a tiny splash more oil if the pot looks dry). Cook the onions slowly, stirring occasionally, for 10-15 minutes until they are beautifully golden brown and sweet. Don't rush this part – deep flavor starts here!
4. Bloom the Spices Stir in the minced garlic, sweet paprika, smoked paprika, caraway seeds, and marjoram. Cook for just 1 minute, stirring constantly, until fragrant. The heat helps "bloom" the spices, intensifying their flavor. Immediately deglaze the pot with the apple cider vinegar, scraping up any browned bits from the bottom. Stir in the tomato paste and cook for another minute.
5. Build the Sauce Add the potato chunks, stock, and bay leaf to the pot. Give everything a good stir, making sure to scrape up any remaining browned bits from the bottom of the pot. Bring the mixture to a gentle simmer.
6. Simmer & Thicken Once simmering, reduce the heat to low, cover the pot partially (leaving a small gap for steam to escape), and cook for 20-25 minutes, or until the potatoes are just tender when pierced with a fork. To naturally thicken the goulash, use the back of a spoon or a potato masher to gently mash a few potato chunks against the side of the pot. This releases their starch and creates a lovely, creamy consistency without any flour. Continue to simmer for a few more minutes until the sauce coats the back of a spoon. You're looking for a consistency that's not watery soup, but not a super thick, pasty stew.
7. Finish with Sausage & Seasoning Return the browned sausage to the pot and stir it in. Simmer for another 2-3 minutes to heat the sausage through. Taste the goulash and adjust the seasoning as needed. Add more salt, black pepper, a pinch more paprika, or another splash of vinegar if it needs brightening.
8. Serve Ladle the hot potato goulash into bowls. Garnish with fresh chopped parsley and, if you like, a dollop of sour cream or Greek yogurt for an extra creamy touch. Enjoy!