Saucy and delish sausage goulash is swimming in a traditional Hungarian paprika thick stew with smoked kielbasa sausage, onions, and tender sweet potatoes, adding a unique, sweet flavor. It all comes together in a one pot skillet for an easy, comforting weeknight dinner idea.
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Easy Kielbasa Sweet Potato Goulash Recipe – Weeknight Win!
Sweet potato goulash with kielbasa was my very first post on MamaGourmand. It really encompasses the type of recipes I aspire to showcase on my gluten-free recipe website – simple prep and common, grocery store ingredients that yields surprisingly delicious easy gluten-free weeknight dinner ideas.
I love a traditional Hungarian-style paprika goulash because it uses all naturally GF ingredients (no American pasta here!) and doesn’t short change on taste. It’s all about layering on the flavor. Kielbasa sausage for smokiness, sweet potatoes for hearty, comforting sweetness, and tender, caramely onions to vary taste and texture.
The flavored stew it all cooks in is a simple mixture of broth, paprika, and garlic. A couple pats of butter gives a rich, deeper flavor. It’s all done in one pan, and the prep is as simple as slicing smoked sausage and chopping potatoes.
While the ingredient list is unassuming, it’s right up there with Mom’s famous 5-star stuffed pepper soup recipe – how can something so simple taste so damn good?! I don’t know, but I’m not mad about it.
This has become a regular weekly go-to for us. Easy to make and super yummy!!
—Melissa
Yummy Flavor Ideas
- Use any type of smoked sausage, turkey or andouille to add a little heat.
- Instead of sweet potatoes, swap out Yukon gold. You’ll want to use a creamy potato that breaks down slightly to thicken the sauce.
- I use Hungarian sweet paprika, but you can also use a combo of spicy, smoked and sweet to vary up the flavor.
- If you have some white wine on hand add 1/4 cup to the pan after cooking the onions, deglazing the bottom, and scraping up all those tasty bits.
- Not sure what to serve with it? We like bread to soak up the broth and simple, golden roasted zucchini.
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One Pot Hungarian Sweet Potato Kielbasa Goulash
Ingredients
- 1 tablespoon olive oil
- 28 ounces smoked Kielbasa sausage, sliced on the bias into medallions
- 2 tablespoons butter
- 1 onion, halved and sliced
- 2 garlic cloves, minced
- ½ tsp salt
- ¼ tsp ground black pepper
- 2 teaspoons paprika
- 2 medium sweet potatoes, peeled and cubed into ¾-inch pieces
- 1 ½ cups chicken broth, read label for gluten-free
- 2 tablespoons fresh parsley, chopped
Instructions
- Add the olive oil to a large pan over medium-high heat. Once the oil is hot, add the smoked sausage medallions and sauté, stirring occasionally, for 5 minutes, until golden-brown. Remove the sausage from the pan with a slotted spoon and set aside.1 tablespoon olive oil, 28 ounces smoked Kielbasa sausage
- Reduce heat slightly. To the same pan add in the butter to melt and sliced onions. Sauté in the butter and sausage drippings until golden-brown, about 7 minutes. Add in the garlic, salt, pepper, and the paprika. Stir to combine with onions and sauté for 30 seconds.2 tablespoons butter, 1 onion, 2 garlic cloves, ½ tsp salt, ¼ tsp ground black pepper, 2 teaspoons paprika
- Add in the chicken broth, scraping up the browned bits on the bottom of the pan. Add back in the potatoes, combining with the onions and broth. Cover the pan, bring to a boil, then lower heat to a simmer. Simmer for 15 minutes, stirring gently every 5 minutes.2 medium sweet potatoes, 1 ½ cups chicken broth
- Uncover and add the cooked sausage. Raise heat, if necessary, to bring back to a simmer. Simmer, uncovered, for 5 more minutes to finish cooking potatoes and reduce sauce to thicken slightly. Add the parsley and serve.2 tablespoons fresh parsley
Notes
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Our local butcher makes their own kielbasa and I looked for something quick other than just grilling it, and found your recipe! I know a quality paprika is a must so I used Pimentón de la Vera picante paprika and beef stock, with sautéed green beans. A very very delicious recipe, and I don’t love sweet potatoes as much as my husband does, but I can’t wait to make it again, next time I’ll try the dulce paprika! Thank you so much for the great idea!
Sounds amazing, Ginny! Thanks for sharing. I appreciate it!
Best,
Melissa
I made this recipe only using pork chops instead of sausage and ginger instead of paprika. I also deglaze the pan with half a cheese glass of white wine, which I cooked off before adding the broth. Absolutely delicious!!
Love this idea, Margaret! I will give it a go next week!
Best,
Melissa
Great recipe! I used beyond beef hot Italian sausage and ghee instead of butter. Served with salad a really lovely meal. Will try again with vegetable stock to make full vegetarian.
Thanks!
Hi Erik, I’m so glad you enjoyed this and those sound like great sub-ins. I haven’t tried it with the Italian sausage, but I’m going to give that a try next time!
Best,
Melissa
This has become a regular weekly go-to for us. Easy to make and super yummy!!
My kids really love when I make this meal as well and I love how easy it is!