Recipe by Brynie Greisman

Potato Frankfurter Goulash

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Meat Meat
Easy Easy
4 Servings

No Allergens specified

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!


Main ingredients

  • 2 and 1/2 tablespoons Gefen Olive Oil

  • 2 onions, quartered and sliced into medium-thick slices

  • 1 clove garlic, crushed or 1 cube Gefen Frozen Garlic

  • salt, to taste

  • 1 (14-oz./380-g.) package 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 teaspoon smoked paprika

  • 1 tablespoon chicken soup mix, dissolved in 1 and 1/2 cups water

  • 2 large cubes Gefen Frozen Parsley


Prepare the Goulash


Combine the olive oil, onions, garlic, and salt in a small bowl. Pour into the bottom of a six- to eight-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 eight hours. (If you’re home during the cooking time, you can start it on high for two hours and then turn to low for four to five hours, or until ready.)


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.


Props and Styling by Renee Muller
Photography by Chavi Feldman

Potato Frankfurter Goulash

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