Potato Goulash with Sausage

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Recipe by South Your Mouth

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Potato Goulash with Sausage

Adapted from The Cozy Apron’s Saucy Hungarian Red Potato Goulash with Smoked Sausage and Savory Caramelized Onions

2 tablespoons vegetable oil

1 pound smoked sausage, cut into thick slices

2 medium yellow onions, halved lengthwise and then sliced

1 teaspoon paprika

1 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon black pepper

6 small russet potatoes, peeled and sliced into 1/2-inch slices

1 14.5-ounce can beef broth (about 1 3/4 cups)

Brown sausage in vegetable oil over medium-high heat in a 12-inch Dutch oven or heavy pot* until nicely browned and crisp around the edges. Remove sausage from oil with a slotted spoon; set aside.

Add onions to hot oil and sauté for 5 minutes. Add paprika, salt, garlic and pepper and continue cooking for 2 more minutes.

Add potato slices to onions and stir until potatoes are nicely coated with onions and seasonings.

Add beef broth and bring to a slight boil. Reduce heat to medium and continue simmering, uncovered for 15 minutes; stirring occasionally. You may have to poke the potatoes around for a bit to make sure they stay submerged (or mostly submerged) in the broth.

Stir in sausage, reduce heat to low then continue cooking, uncovered, until potatoes are tender; stirring occasionally.

*it is important to use a pot close to 12 inches in diameter to ensure the broth will be deep enough to cook the potatoes.