Easy Sausage Goulash

sausage goulash with potatoes in a large dutch oven.

5 from 1 vote

This sausage goulash stew is easy, budget-friendly, and a family favorite - perfect for a quick, comforting meal on rainy afternoons.

Prep Time15

Cook Time35

Course: German Main Course, Main Course

Cuisine: German

Servings: servings

Calories: 348kcal

Author: Adina

Equipment

Large Dutch oven or another large heavy-bottomed pot with a lid

Ingredients

2 lbs potatoes
2 medium onions
1 red bell pepper or large sweet pointed pepper
2 tablespoons vegetable oil
2 teaspoons sweet paprika powder
½ teaspoon sweet smoked paprika powder
½ teaspoon marjoram
½ - 1 teaspoon fine sea salt
½ teaspoon ground black pepper
3 cups chicken stock or vegetable stock
4 long sausages Note 1
1 tablespoon sour cream heaped + more to serve, optional
2 teaspoons cornstarch optional
fresh chives or parsley

US - EU

Instructions

Prepare the ingredients: Peel, wash and chop the potatoes into chunks. Finely chop the onions and cut the red pepper into thin strips or small cubes.
2 lbs potatoes + 2 medium onions + 1 red bell pepper
Sauté the onions: Heat the oil in a pot over medium-low heat. Add the onions and a small pinch of salt, then cook until lightly golden, about 4-5 minutes. Stir in the sweet and smoked paprika and cook for another minute.
2 tablespoons vegetable oil + 2 teaspoons sweet paprika powder + ½ teaspoon sweet smoked paprika powder
Add the vegetables and spices: Stir in the potatoes, peppers, and the remaining spices, ensuring everything is well coated.
½ teaspoon marjoram + ½ - 1 teaspoon fine sea salt + ½ teaspoon ground black pepper
Simmer the goulash: Pour in the stock, stir again, and bring to a boil. Reduce the heat to medium-low, and cover the pot but leave a small gap. Let it simmer for about 20 minutes or until the potatoes are almost tender.
3 cups chicken stock
Add the sausages: Stir in the chopped sausages and cook uncovered for another 5-10 minutes until the potatoes are tender and the sausages are heated through.
4 long sausages
Thicken the goulash (optional): If you’d like a thicker sauce, mix cornstarch with 1-2 tablespoons of cold water, then slowly stir this slurry into the goulash. Let it bubble for a couple of minutes until slightly thickened.
2 teaspoons cornstarch
Adjust the taste: Stir in the sour cream. Adjust the taste with a bit of balsamic vinegar, salt, and pepper to taste. Sprinkle with chopped herbs.
1 tablespoon sour cream + fresh chives

Notes

Sausages: I use fresh or vacuum-sealed Wiener or Frankfurters, never the ones from a jar - they're too soft and mushy for goulash. You can also make this sausage stew with smoked sausages like Kielbasa or Cabanossi.
Thickening the goulash is optional. If it's too soupy, you can stir in a little cornstarch slurry or simply leave it as is and mash the potatoes slightly on your plate to mix them with the sauce.
Serving suggestions: Serve the sausage goulash with fresh crusty bread, pickled cucumbers or other pickled vegetables and more sour cream.

Nutrition