Hungarian Potato Paprika Paprikás Krumpli Recipes

HUNGARIAN PAPRIKA POTATOES (PAPRIKAS KRUMPLI)

Hungarian Paprika Potatoes (Paprikas Krumpli) image

Make and share this Hungarian Paprika Potatoes (Paprikas Krumpli) recipe from Food.com.

Provided by Anthony Gougoutris

Categories Hungarian

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons butter
2 tablespoons olive oil
1 large onion, diced
1 1/2 tablespoons Hungarian paprika
6 large potatoes, diced 3/4 inch (waxy type)
1 small green pepper, diced
1 large tomatoes, peeled and diced
salt and pepper, to taste
water

Steps:

In a large saucepan, melt butter and olive oil.
Sauté the onions for 5 minutes.
Put all of the rest of the ingredients into the pot, just barely covering the potatoes with water.
Bring to a boil, then reduce to a simmer.
Avoid stirring as much as you can to keep the potatoes from breaking apart.
Cook for 30 minutes or until tender.

HUNGARIAN POTATO PAPRIKA - PAPRIKáS KRUMPLI

Hungarian potato paprika - paprikás krumpli image

Hungarian potato paprika is one of the most popular peasant dishes of the country, cheap, quick and delicious. You will often find in the rural areas and family cooking but rarely in restaurants. It can be a nice vegetarian dish, however, I almost always add some smoked paprika sausage.

Provided by culinaryhungary

Categories Main Course

Time 1h

Number Of Ingredients 12

Ingredients

1 kg of potatoes (cut into medium sized cubes)
2 medium Spanish onions (diced)
1 medium fresh tomato (chopped)
1 sweet yellow pepper (wax pepper, banana pepper or 1/2 red or yelloe bell pepper) (cut into small pieces)
1 clove of garlic (minced)
2 tbsp of sweet Hungarian paprika
1/2 coffeespoon of ground caraway seeds
Salt
Ground black pepper
3 tbsp of vegetable oil or 1heaping tbsp of pork lard
Pickles to serve
3.5 ounces of smoked paprika sausage (chorizo style) (cut into ¼ inch slices)

Steps:

In a pot, sauté the onions in vegetable oil or pork lard over low heat, stirring frequently, until translucent. Do not let them burn. Salt lightly to help tenderize them.
Remove the pot from the heat, add the sweet Hungarian paprika, stir. Do not burn the paprika, or it will become bitter.
Add the chopped tomatoes and peppers, the minced garlic. Add 1 cup of water and cook it for about 10 minutes. Then add the sausage slices, the peeled and cubed potatoes, the ground caraway seed and pour in just enough water to cover, salt to taste, sprinkle with ground black pepper.
Cover, bring it to a boil and slowly simmer until the potatoes are tender.
Serve warm with pickles.

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