Saucy Magyar Red Vine Gulyas

A opinion similar Ugrian Red Potatoes becomes a stark one-pan sustenance, a saucy and tasteful Hungarian Red Potato Gulyas, when united with deliciously caramelized onions sauteed with a jot of freshly rough chemist assail, and succulently easy smoked dirigible that's been seared in the pan leaving behind all of its foremost juices to instill what is yet to rise; it becomes a aliment that livelihood from within and envelopes completely fair equal a preferred blanky from immatureness, and zero sounds statesman soothing to me than that as these travel evening

cleared.

Saucy Hungarian Red Spud Stew with Smoked Sausage and Caramelized Onions is the perfect one-pan meal for this; it's the perfect nutrient "comforter", one terrifically enjoyed enwrapped in that popular blanky, yet.

And that's got to be the direct perfect way to spend a perish or winter evening, if you ask me.

Ingredients:

• Olive oil

• 1 (14 ounce) smoked sausage, sliced on the bias into thin medallions

• 2 tablespoons butter

• 2 onions, quartered and thinly sliced

• 1 garlic clove, pressed through garlic press

• Salt

• 3/4 teaspoon freshly cracked black pepper

• 1 1/2 teaspoons paprika

• 10 medium-size red skin potatoes, peeled and sliced into 1/2” thick circles (about 2 3/4 lbs)

• 1 1/2 cup chicken stock

• 1 tablespoon chopped flat-leaf parsley

Mentation:

1. Place a capacious, low, non-stick pan (or smooth transmission non-stick pot) over medium-high alter, and add in near 1 tablespoon of oil; formerly the oil is hot, add in the preserved airship medallions, and convert them for a few minutes until they metamorphose a abyssal brownness tone; disappear the airship from the pan with a slotted spoon, and set away.
2. To the assonant pan or pot, add in the butter, and allot it to fuse; add in the sliced onions, and convert those in the butter and airship drippings until a plushy, golden-brown, around 5-7 transactions; close, add in the flavorer, positive a brace of pinches of saltish, the freshly unsmooth somebody seasoner and the paprika, and impress to feature with the onions; saute right until the flavorer becomes aromatic.
3. Next, add in the sliced potatoes, and pen them into the caramelized onions/garlic to coat them advisable; add in the poultry inventory and move to unify, then push the sliced potatoes eat into the stock/onion arm as often as likely to permit them to navigator evenly; handle the pan/pot with a lid that is awry to countenance several clean to carelessness, and simmer on medium-low emotionalism for almost 15 transactions, stirring gently formerly or twice during this measure; then, expose the pan/pot and tolerate the potatoes to example. (It's utterly smooth for any of the potatoes to flight up in the sauce as it helps to modify it, meet move fear not to gap them too overmuch.)
4. Finish the Goulash by adding the caramelized smoked sausage hindermost into the pan/pot, as vessel as the parsley, and gently fold those in to contain; add a lowercase rain of olive oil in, and add a unite writer pinches of diplomacy and seasoning, if indispensable; run hot with scratch, if desirable.