Comfortable One-Pan Wonder
• Olive oil
• 1 (14 ounce) smoked frankfurter, cut on the inclination into slender emblems
• 2 tablespoons margarine
• 2 onions, quartered and meagerly cut
• 1 garlic clove, squeezed through garlic press
• 3/4 teaspoon crisply broken dark pepper
• 1/2 teaspoons paprika
• 10 medium-measure red skin potatoes, stripped and cut into 1/2" thick circles (around 2 3/4 lbs)
• 1/2 glass chicken stock
• 1 tablespoon slashed level leaf parsley
- Place an expansive, profound, non-stick container (or even medium non-stick pot) over medium-high warmth, and include around 1 tablespoon of oil; when the oil is hot, include the smoked wiener emblems, and caramelize them for a couple of minutes until they turn into a profound darker shading; expel the frankfurter from the dish with an opened spoon, and put aside.
- To a similar dish or pot, include the spread, and enable it to dissolve; include the cut onions, and caramelize those in the margarine and wiener drippings until a rich, brilliant darker, around 5-7 minutes; next, include the garlic, in addition to a few portions of salt, the crisply broken dark pepper and the paprika, and mix to consolidate with the onions; saute just until the garlic winds up sweet-smelling.
- Next, include the cut potatoes, and overlap them into the caramelized onions/garlic to coat them well; include the chicken stock and blend to join, at that point drive the cut potatoes down into the stock/onion blend however much as could reasonably be expected to enable them to cook uniformly; spread the skillet/pot with a cover that is to one side to enable some steam to get away, and stew on medium-low warmth for around 15 minutes, mixing delicately on more than one occasion amid this time; at that point, reveal the dish/pot and enable the potatoes to keep on stewing for an additional 10 minutes, or until they are delicate and the sauce somewhat thickened, mixing a few times amid that time. (It's splendidly fine for a portion of the potatoes to separate in the sauce as it thickens it, simply take care not to break them excessively.)
- Finish the Goulash by including the caramelized smoked hotdog once more into the container/pot, just as the parsley, and tenderly overlay those in to join; include a little sprinkle of olive oil in, and include a couple more portions of salt and pepper, if essential; serve hot with bread, whenever wanted.
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