One Pot Czech Potato Goulash With Sausage

A hearty goulash dish is one of those meals that warms you from the inside out. Our version of Czech potato goulash with sausage is a simple, budget-friendly, flavourful one pot goulash recipe inspired by traditional European cooking.

You would find this goulash dish as "Kartoffel Gulasch" in Germany, "Erdäpfelgulasch" in Austria, or "Bramborový guláš" in Czechia. As with any popular dish, there are variations of the potato goulash not only between countries but also from family to family.

Goulash has deep roots in Central Europe, with its earliest versions tracing back to Hungarian shepherds who cooked hearty stews of meat, onions, and paprika over open fires. The potato goulash with sausage is a much later budget driven invention. Instead of beef alone, it uses smoked sausages and potatoes - ingredients that are affordable, filling, and easy to store.

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Our Sausage Goulash Recipe

Our version of the sausage goulash is a family recipe that has evolved over the years from the traditional Czech potato goulash. Instead of thickening the goulash with flour, we use zucchini, which softens into the sauce while cooking, creating a light yet rich texture. It’s a healthier option for thickening the sauce than traditional flour. Plus, it does not dull the flavors.

Also, living in a multicultural Australia, we love to add a tablespoon of soy sauce and sweet chili for extra flavor. Those are definitely not very traditional ingredients in any European sausage goulash.

Overall, this is the well tested family favourite for the times we want to feed the crowd on a budget, or are busy and want to prepare a quick one pot meal that lasts for many dinners over the next week.

The sausages are much more budget friendly than beef meat in a traditional goulash, and potatoes cook much faster than traditional dumplings. Yet the potato goulash with sausage is as flavorful, tasty, warm, and hearty a meal as the traditional German goulash dish.

Why You’ll Love This Czech Potato Goulash

• Easy to make – In just a few simple steps, everyday ingredients come together into a flavorful one-pot meal.
• Budget and time friendly - compared to the traditional goulash, the sausage is always cheaper than meat, plus the potatoes and sausage cook much faster than the traditional beef. Yet you are keeping all the good goulash vibes and tastes.
• Rich, smoky flavor – The paprika and sausage give this Czech potato goulash its deep, savory taste, while an optional sweet chili or soy marinade can add a sweet-spicy twist.
• Healthy natural thickener – We sneaked in some zucchini instead of flour or cream to thicken the sauce. Fuzzy eaters will not notice, as it cooks out into a mash, but you will enjoy the lighter, healthier, and tastier version of traditional flour-thickened goulash.
• Family-approved – Perfect for weeknight dinners, meal prep, or feeding a crowd. It is easy to prepare in large quantities and store, either in the fridge or the freezer. Plus, it tastes even better the next day!

Ingredients for the Potato Goulash With Sausage

• 2 lbs / 1 kg onions
• 2 lbs / 1 kg potatoes
• 1 lb / 0.5 kg smoked sausages (kielbasa, Polish sausage, German sausage, or kransky)
• 1 lb / 0.5 kg zucchini (courgette/summer squash)
• ¼ cup / 4 tablespoons of oil for frying (we like to use light tasting olive oil)
• 2 tablespoon sweet paprika powder (Hungarian style works the best)
• 1-2 teaspoon salt (or more to taste)
• 1 teaspoon pepper (or more to taste)

Optional extras for flavor and garnish:

• 1 tablespoon sweet chili sauce (or more to taste)
• 1 tablespoon soy, honey, and garlic marinade (or more to taste)
• 3 - 5 scallions (also known as green onion or spring onion) to garnish

Instructions: How to Make Potato Goulash With Sausage

1. Prep the vegetables and sausage

• Peel and dice the onion.
• Dice the potatoes (no need to peel new potatoes - potato skins add fiber, vitamins, and minerals).
• Dice the smoked sausages.
• Peel and dice the zucchini (without the peel, zucchini will cook into mush that becomes a natural thickener).

We like to dice everything into pretty small pieces. That way, the potatoes cook faster, and the zucchini cooks into mush, thickening the sauce. But if you like chunkier pieces of potato or sausage, feel free to keep them larger. They just might take a bit longer to cook.

2. Start by frying the onion and sausage

In a large pot, add oil and fry the onion together with the diced sausage until the onion is golden and fragrant.

We like to fry the sausage with the onion, as it sears the sausage, giving it an extra flavor. Plus, while the sausage releases some of the spices as it cooks, fried sausage will retain more flavor in the meat.

3. Add seasoning to the pot

Stir in the paprika, salt, and pepper.

Once you add the paprika, you will not be able to tell the onion color - that is why we add it after frying the onion.

4. Add water, potatoes, and zucchini, and simmer the goulash

Boil 4 cups (1 liter) of hot water in a jug and pour it into the pot. Using hot water speeds up the cooking process, but you can also just add cold water.

Add the diced potatoes and zucchini. Let everything simmer about 20-30 minutes, stirring occasionally, until the potatoes are tender and the zucchini has cooked down, melting into the sauce to naturally thicken the goulash.

5. Final seasoning to taste

If you like a bolder flavor like we do, add the sweet chili sauce and soy-honey-garlic marinade. Usually, one tablespoon of each is enough for us, but feel free to add more or less to your taste.

6. Serve, garnish, and enjoy

Ladle the cooked potato goulash into bowls and garnish with fresh chopped scallions if desired. Serve with a toast of crusty bread (preferably sourdough) for a more filling meal.

Serving Suggestions

This potato goulash with sausage is filling enough to serve on its own. But you can also pair it beautifully with a variety of sides for an even larger and more filling meal:

• Sourdough bread – A classic way to enjoy potato goulash is with thick slices of crusty bread or a rustic sourdough rye loaf to soak up the rich sauce.
• Dumplings – For a more traditional Central European touch, serve the goulash over bread dumplings or potato dumplings.
• Rice – If you prefer a lighter side, spoon the sausage goulash over steamed rice.
• Pasta - If you cannot imagine your goulash without pasta, it will work too.
• Pickles – A side of crunchy dill pickles or sauerkraut balances the richness of the dish with a refreshing tang.
• Green salad – Pair it with a simple green salad to add more vitamins and round out the meal.

No matter how you serve it, this potato goulash with sausage is sure to bring comfort and warmth to your table.

Potato Goulash Dish Variations

One of the best things about a hearty potato goulash is its flexibility. With just a few tweaks, you can make it suit any taste or occasion.

• Make it vegetarian goulash – Skip the sausage and add extra vegetables like carrots, peppers, or mushrooms for a hearty veggie goulash.
• Spice it up – Add hot paprika or a pinch of chili flakes if you prefer more heat.
• Creamy version – Stir in a splash of sour cream or plain yogurt at the end for a creamier finish.
• Different sausages – Try it with kielbasa, Polish sausage, German bratwurst, or whatever smoked sausage you enjoy. Each brings its own flavor.
• Thicker stew – If you like your goulash extra thick, mash a few of the cooked potatoes directly in the pot before serving, or use one of our sauce thickening tricks.

These small variations make it easy to keep the dish exciting - every time you make potato goulash, it can be just a little bit different. Then keep the tastes you like and experiment with the rest until you create your very own family potato goulash with sausage recipe.

Storing Potato Goulash

Like most stews, this sausage goulash tastes even better the next day once the flavors have had time to meld together. Here’s how to store it safely:

• In the fridge – Allow the goulash to cool completely, then transfer it to an airtight container. It will keep in the refrigerator for up to 3–4 days.
• In the freezer – For longer storage, portion the goulash into freezer-safe containers or bags. Freeze for up to 3 months. To reheat, thaw overnight in the fridge and warm gently on the stove.
• Reheating – When reheating, add a splash of water or broth if the stew has thickened too much. Heat until piping hot before serving.

This makes potato goulash a perfect make-ahead meal for busy weeknights.

Freezing Tips

• Portion before freezing – Divide the goulash into single or family-sized servings. This way, you only defrost what you need.
• Use freezer-safe containers – Airtight glass containers, sturdy plastic tubs, or freezer bags laid flat all work well. Label with the date so you know when to use them.
• Avoid mushy potatoes – Potatoes can sometimes change texture after freezing. If this bothers you, mash part of the potatoes into the stew before freezing, which helps keep the consistency smooth.
• Reheat gently – Always thaw in the fridge overnight, then reheat on the stove over low to medium heat. Stir occasionally and add a splash of water or broth if needed.

With these tips, your potato goulash with sausage will freeze beautifully, making it an easy, comforting meal you can pull out anytime.

Recipe