Sausage Goulash – Czech Buřtguláš

Name: Sausage Goulash – Czech Buřtguláš
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving
Ingredients: 1 pound sausages; 1 pound potatoes; 3 medium onions; 2 cloves garlic; 2 Tablespoons pork lard; 3 cups chicken broth; 1 Tablespoon sweet ground paprika; 1 teaspoon ground caraway seeds; ¼ cup all-purpose flour; ½ teaspoon ground pepper; salt

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Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4
Calories
576 kcal
Course
Main Course
Cuisine
Czech

Sausage Goulash – Czech Buřtguláš

Nora Tran

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Spicy and extra delicious! That is the recipe for Buřtguláš, Czech sausage goulash. It is ready in just 30 minutes and tastes amazing with fresh bread.

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Ingredients

Servings

1 pound sausages e. g., Polish sausage
1 pound potatoes about 4-5 pieces, e. g., Yukon Gold
3 medium onions peeled and chopped
2 cloves garlic peeled and minced
2 Tablespoons pork lard (or canola / sunflower oil)
3 cups chicken broth
1 Tablespoon sweet ground paprika Hungarian-style
1 teaspoon ground caraway seeds
¼ cup all-purpose flour
½ teaspoon ground pepper
salt

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Instructions

Peel 1 pound potatoes and cut them into 1-inch (2.5 cm) cubes. Peel 1 pound sausages (if necessary), then cut them into 1.5 cm (2.5 cm) cubes, about the same size as the diced potatoes.
Roughly chop 3 medium onions. Peel and finely mince or press 2 cloves garlic.
Heat 2 Tablespoons pork lard in a pot over medium-high heat, add the onions, and fry them, stirring frequently, until they are slightly golden. Add 1 teaspoon ground caraway seeds and sausages to the pot. Sauté for 2 minutes.
Sprinkle the mixture with ¼ cup all-purpose flour and fry for 1 minute, stirring constantly. Add the cubed potatoes, garlic, and 1 Tablespoon sweet ground paprika, and sauté for 1 minute.
Pour in chicken broth until the potatoes and sausage are just submerged, but no more. Otherwise, the goulash will be thin and resemble a soup. Stir well, bring to a boil.
Reduce the heat to a minimum, cover with a lid, and cook, stirring occasionally, for 15-20 minutes or until the potatoes soften.
As the final step, season with ½ teaspoon ground pepper and salt to taste.

Notes

The basic recipe makes 4 yields.
Serve this sausage goulash warm with fresh bread. Sprinkle with chopped green parsley before serving.
The amount of salt for the final seasoning depends on the saltiness of the chicken broth used. Adjust accordingly to taste.
As with most goulashes, this dish tastes even better the next day, when the flavors have had time to develop further.
If you add more potatoes to the Buřtguláš, you don't need any other side dish; you can enjoy it on its own.
The Buřtguláš includes crushed caraway seeds. According to some recipes, dried marjoram is also added, so feel free to give it a try.

Nutrition Information

Show Details

Calories 576kcal (29%) Carbohydrates 36g (12%) Protein 23g (46%) Fat 38g (58%) Saturated Fat 11g (55%) Polyunsaturated Fat 6g Monounsaturated Fat 18g Trans Fat 0.3g Cholesterol 85mg (28%) Sodium 1396mg (58%) Potassium 976mg (28%) Fiber 5g (20%) Sugar 5g (10%) Vitamin A 958IU (19%) Vitamin C 30mg (33%) Calcium 62mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 576 kcal

% Daily Value*

Calories	576kcal	29%
Carbohydrates	36g	12%
Protein	23g	46%
Fat	38g	58%
Saturated Fat	11g	55%
Polyunsaturated Fat	6g	35%
Monounsaturated Fat	18g	90%
Trans Fat	0.3g	15%
Cholesterol	85mg	28%
Sodium	1396mg	58%
Potassium	976mg	21%
Fiber	5g	20%
Sugar	5g	10%
Vitamin A	958IU	19%
Vitamin C	30mg	33%
Calcium	62mg	6%
Iron	3mg	17%