Preparation Steps

• Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.
• Place a large, deep, non-stick pan over medium-high heat, and add in about 1 tablespoon of olive oil. Once the oil is hot, add in the smoked sausage medallions, and caramelize them for a few minutes until they become a deep brown color. Remove the sausage from the pan with a slotted spoon, and set aside.
• To the same pan, add in the butter along with another 1 tablespoon olive oil, and allow them to melt together. Add in the sliced onions, and caramelize those until a rich, golden-brown, about 8 to 10 minutes.
• Add in the garlic, plus a couple of pinches of salt, the freshly cracked black pepper, the paprika and smoked paprika, and stir to combine with the onions. Saute just until the garlic becomes aromatic.
• Fold in the sliced potatoes into the caramelized onion/garlic mixture. Add in the chicken stock and stir to combine, then push the potatoes down into the stock/onion mixture as much as possible.
• Cover the pan with a lid that is askew to allow some steam to escape, and simmer on medium-low heat for about 15 minutes, stirring gently once or twice during this time.
• Uncover and allow the potatoes to continue to simmer for another 10 minutes, or until they are tender and the sauce is thickened, stirring occasionally.
• Finish the goulash by adding the caramelized smoked sausage back into the pan along with the parsley, and gently fold those in to incorporate. Add a drizzle of olive oil and any additional salt and pepper, if necessary.
• Serve with warm, crusty bread, if desired.