Potato Frankfurter Goulash

A cozy all-in-one stew that takes no time to put together and fills the house with the aroma of warmth, comfort, and welcoming food. Really popular with kids and kids at heart!

SERVES 4–6

• 2¹⁄₂ Tbsp olive oil
• 2 onions, quartered and sliced into medium-thick slices
• 1 clove garlic, crushed
• salt, to taste
• 1 14-oz (380-g) pkg frankfurters, sliced on the bias into thick medallions
• 3 large red-skinned potatoes, peeled and cut into large chunks
• black pepper, to taste
• ¹⁄₂ tsp smoked paprika
• 1 Tbsp chicken soup mix, dissolved in 1¹⁄₂ cups water
• 2 large cubes frozen parsley

Combine the olive oil, onions, garlic, and salt in a small bowl. Pour into the bottom of a 6–8-quart Crock-Pot. Add the frankfurters, then the potatoes, spices, and chicken soup mix dissolved in the water. Add parsley on top. Mix together gently. Cook on low for 8 hours. (If you’re home during the cooking time, you can start it on high for 2 hours and then turn to low for 4–5 hours, or until ready.)

Note: If you prefer a crispy frankfurter, sauté the medallions for a few minutes in a small amount of olive oil until the edges darken. Then add to the goulash as above.

(Originally featured in Family Table, Issue 716)