In a large skillet, heat a drizzle of oil over medium heat. Add the beef smoked sausage, cooking for about 5–7 minutes until browned and caramelized on the outside. Remove and set aside.

In the same skillet, add the sliced onions and cook for 8–10 minutes until soft and golden. Add minced garlic for the last 1–2 minutes.

Add the sliced red potatoes, paprika, salt, and pepper. Toss to combine and ensure potatoes are coated.

Pour in chicken stock, bring to a simmer, cover, and cook for 25–30 minutes until potatoes are tender. Stir occasionally.

Taste and adjust seasonings, adding more salt and pepper if needed. If too thick, add a splash of chicken stock and simmer longer before serving.