Potato Goulash with Link
Constituents
Olive canvas
1 (14 ounce) smoked link, sliced on the bias into thin medals
2 soupspoons adulation
2 onions, bestowed and thinly sliced
garlic clove, pressed through garlic press
Salt
¾ tablespoon lately cracked black pepper
1 ½ ladles paprika
10 medium-size red skin potatoes, hulled and sliced into ½” thick circles ( about 2 ¾ lbs)
½ mug funk stock
1 teaspoon diced flat- splint parsley
Preparation
Place a large, deep,non-stick visage (or indeed mediumnon-stick pot) over medium-high heat, and add in about 1 teaspoon of canvas; once the canvas is hot, add in the smoked link medals, and caramelize them for a many twinkles until they come a deep brown color; remove the link from the visage with a slotted ladle, and set away.
To the same visage or pot, add in the adulation, and allow it to melt; add in the sliced onions, and caramelize those in the adulation and link drippings until a rich, golden-brown, about 5-7 twinkles; next, add in the garlic, plus a couple of pinches of swab, the lately cracked black pepper and the paprika, and stir to combine with the onions; saute just until the garlic becomes sweet.
Next, add in the sliced potatoes, and fold them into the caramelized onions/ garlic to fleece them well; add in the funk stock and stir to combine, also push the sliced potatoes down into the stock/ onion admixture as much as possible to allow them to cook unevenly; cover the visage/ pot with a lid that’s askew to allow some brume to escape, and poach on medium-low heat for about 15 twinkles, stirring gently formerly or doubly during this time; also, uncover the visage/ pot and allow the potatoes to continue to poach for another 10 twinkles, or until they’re tender and the sauce a bit thickened, stirring formerly or doubly during that time. (It’s impeccably fine for some of the potatoes to break up in the sauce as it helps to cake it, just take care not to break them too much.)
Finish the Goulash by adding the caramelized smoked link back into the visage/ pot, as well as the parsley, and gently fold those in to incorporate; add a little mizzle of olive canvas in, and add a couple more pinches of swab and pepper, if necessary; serve hot with chuck, if asked.