In a large skillet, warm olive oil over medium heat. Add the sliced sausage and brown until crisp, about 5-7 minutes.

Toss in the onions and caramelize for around 5 minutes. Add minced garlic and paprika until fragrant.

Gently add the red potatoes, stirring to combine. Pour in the chicken stock, cover the pan, and bring to a gentle simmer.

Let the goulash cook for approximately 25-30 minutes, or until potatoes are tender and creamy. Stir occasionally.

Once cooked, taste and season with salt and pepper as preferred. Serve warm with crusty bread.