Name: Hungarian Potato Paprikash
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: Serves 6
Ingredients: 2 pounds (900g) potatoes, peeled and cut into 1-inch cubes; 8 ounces (225g) Hungarian kolbász or smoked sausage, sliced into rounds; 2 medium onions, finely chopped; 2 tablespoons lard or vegetable oil; 3 tablespoons Hungarian sweet paprika; 1 teaspoon caraway seeds; 2 cloves garlic, minced; 1 large tomato, chopped; 1 bell pepper, diced; 4 cups (950ml) water or vegetable broth; 1 bay leaf; 1 teaspoon salt, or to taste; 1/2 teaspoon freshly ground black pepper

Instructions

Prepare the base

Heat the lard or oil in a large pot over medium heat. Add the chopped onions and cook until translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant.
Add paprika and spices

Remove the pot from heat and immediately stir in the paprika (this prevents the paprika from burning and becoming bitter). Add the caraway seeds, salt, and pepper, then return to low heat and stir to combine.
Add vegetables

Add the diced bell pepper and chopped tomato to the pot. Cook for about 3-4 minutes until they begin to soften.
Cook potatoes and sausage

Add the potato cubes, sliced sausage, bay leaf, and water or broth to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for about 25-30 minutes, or until the potatoes are tender but not falling apart.
Adjust seasoning

Taste and adjust salt and pepper as needed. If the stew is too thin, you can mash some of the potatoes against the side of the pot to thicken it slightly.
Serve hot

Remove the bay leaf. Ladle the paprikás krumpli into bowls and serve hot, optionally garnished with a dollop of sour cream and chopped fresh parsley.

Hungarian Potato Paprikash

Ingredients

Instructions

Nutritional Information