Littlemafias Potato Paprikash Recipes

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PAPRIKA ROASTED POTATOES



Paprika Roasted Potatoes image

Provided by Food Network

Yield 4 cups--4 servings

Number Of Ingredients 6

4 cups red bliss potatoes, unpeeled, scrubbed, and cut into 1-inch cubes
1/4 cup olive oil
1 tablespoon chopped fresh rosemary, or 1 1/2 teaspoons crushed dried
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Steps:

  • Combine all the ingredients in a large roasting pan and toss thoroughly to coat the potatoes with the seasonings. Cover with plastic wrap and let marinate for 30 minutes. Meanwhile, preheat the oven to 350 degrees F. Uncover the pan and roast the potatoes for 35 to 40 minutes, until they are golden and crisp. Serve immediately.;

MUSHROOM AND POTATO PAPRIKASH



Mushroom and Potato Paprikash image

This recipe is a vegetarian adaptation of chicken paprikash, a classic dish in Hungary, where there are many regional and cultural variations. This version is not at all traditional, though mushrooms are common in Hungarian cooking. To make this dish doable on a weeknight, par-cook the potatoes while you're searing the mushrooms. If time is not an issue, you can skip that step, but it will increase the lid-on cooking time to about 30 minutes in Step 2. Avoid washing your mushrooms, which makes them less likely to sear. Instead, wipe off any dirt with a damp cloth. Meaty trumpet mushrooms add a wonderful texture in the stew, but you can use any mushrooms you like, including all-purpose creminis. This recipe can also be made in an Instant Pot. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Sarah DiGregorio

Categories     dinner, soups and stews, main course

Time 45m

Yield 6 servings

Number Of Ingredients 16

1/4 cup vegetable oil, plus more as needed
2 pounds mushrooms, such as trumpet or cremini, tough stems removed, halved if larger than 2 inches
1 1/2 pounds Yukon Gold potatoes, scrubbed and chopped into 1-inch pieces
Salt and black pepper
1 tablespoon unsalted butter
1 large yellow or red onion, chopped
8 garlic cloves, smashed and chopped
2 tablespoons sweet paprika, preferably Hungarian
1/2 teaspoon smoked paprika
1/4 cup dry white wine
1 cup vegetable stock
1 (14-ounce) can crushed tomatoes
1 cup sour cream, at room temperature
3 tablespoons all-purpose flour
½ cup chopped fresh dill or 2 teaspoons dried dill
½ cup chopped fresh parsley

Steps:

  • Warm the oil in a Dutch oven over high heat. Add half the mushrooms, season with salt, and brown for 5 minutes, stirring once or twice. Meanwhile, spread the potatoes on a plate or a shallow bowl and microwave for 3 to 5 minutes; they should be about halfway cooked, not fully. (If you don't have a microwave, you can parcook in salted boiling water for 3 to 5 minutes instead.) Transfer the first batch of mushrooms to a plate, add a little more oil if the pan is dry, and brown the second batch the same way, seasoning with salt and transferring them to the plate when done.
  • Reduce the heat to medium-high. Add the butter to the pot, then the onion. Season with salt and cook for 3 minutes, stirring, until the onion just begins to soften. Add the garlic and cook for 2 more minutes, until the onion is soft and the garlic is fragrant. Reduce the heat to low and add the sweet and smoked paprikas; stir well to combine the spices with the onion. Add the wine, increase the heat to medium and let it come to a simmer while you scrape up any browned bits on the bottom of the pot. Add the vegetable stock and the crushed tomatoes, then the potatoes and mushrooms, along with any liquid that accumulated on the plate. Season generously with black pepper. Increase the heat to high to bring the mixture to a boil, then reduce the heat to maintain a simmer and cover the pot. Cook for 15 minutes.
  • Uncover the pot and cook for about 5 minutes more, until the potatoes are fully tender and the liquid has reduced a bit. Meanwhile, combine the sour cream and flour in a medium bowl, then whisk a few ladlefuls of the hot liquid into the sour cream mixture. Reduce the heat to low, then add the sour cream mixture and herbs to the pot. Stir well, and adjust the texture of the stew with up to ½ cup of water if it is too thick for your taste. Taste and add more salt and pepper, if you like.

LITTLEMAFIA'S GYPSY POTATOES



Littlemafia's Gypsy Potatoes image

Make and share this Littlemafia's Gypsy Potatoes recipe from Food.com.

Provided by littlemafia

Categories     Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 5

1/2 cup olive oil
2 lbs red potatoes, peeled and sliced
2 tablespoons caraway seeds
4 tablespoons butter, at room temperature (1/2 stick)
salt and pepper

Steps:

  • Preheat oven to 400 degrees.
  • Pour oil into a roasting pan and heat in the oven for 10 minutes. Remove pan from oven.
  • Spread potatoes over the bottom of the pan.
  • Return to oven and roast, uncovered, for1 hour, until the potatoes are crisp on the outside and tender inside.
  • A few times during the baking, shake the pan to toss the potatoes so they brown evenly.
  • Add caraway seeds and butter and mix well to melt the butter and coat the potatoes with the seeds.
  • Season with salt and pepper to taste. --.

Nutrition Facts : Calories 515.1, Fat 39.3, SaturatedFat 11.1, Cholesterol 30.5, Sodium 96.5, Carbohydrate 37.8, Fiber 5.1, Sugar 2.3, Protein 5.1

PAPRIKA POTATOES



Paprika Potatoes image

These tasty potatoes are golden and crusty on the outside and tender on the inside. I've served them with many kinds of meat. When a meal needs a comforting, homey touch, I whip up a batch. -Ruth Andrewson, Leavenworth, Washington

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4-6 servings.

Number Of Ingredients 3

4 large potatoes, peeled, cooked and quartered
3 tablespoons butter
1/2 teaspoon paprika

Steps:

  • In a large skillet, slowly saute potatoes in butter until golden brown, about 10-15 minutes. Sprinkle with paprika.

Nutrition Facts : Calories 245 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 73mg sodium, Carbohydrate 44g carbohydrate (4g sugars, Fiber 4g fiber), Protein 5g protein.

INSTANT POT BEEF PAPRIKASH



Instant Pot Beef Paprikash image

This Instant Pot Beef Paprikash is a quick and easy recipe that is packed with flavor, is oh-so-filling, and is certain to be a hit with your entire family!

Provided by Janelle

Time 1h

Number Of Ingredients 14

1/4 cup butter
1 cup sliced onions
2 cloves garlic, minced
2 pounds beef stew meat
3/4 cup ketchup
2 Tablespoons Worcestershire sauce
1 Tablespoon brown sugar
2 teaspoons salt
1 1/2 cups beef broth
2 teaspoons paprika
1/2 teaspoon dry mustard
2 Tablespoons flour
1/4 cup water
3 cups mashed potatoes

Steps:

  • Turn Instant Pot to sauté.
  • Add butter and onions. Cook for 4 minutes then press cancel button.
  • Add stew beef, garlic, ketchup, Worcestershire sauce, brown sugar, salt, beef broth, paprika and dry mustard to onion mixture.
  • Place lid on pot and turn steam valve to closed.
  • Press Manual and set Instant Pot to 20 minutes.
  • Once cooked and timer goes off, allow Instant Pot to naturally depressurize for 10 minutes. Do NOT flip the switch.
  • After 10 minutes, flip the steam valve to steam and open lid. Stir.
  • In a small bowl combine corn starch and water. Mix well and pour into beef mixture.
  • Turn Instant Pot to Sautee and cook for approximately 5 minutes or until sauce thickens.
  • Serve over mashed potatoes.

PAPRIKASH



Paprikash image

Meat & Potatoes my best friends. Our house is always full of guys big and little ones and they all want something with meat and potatoes. This dish is satifying, filling and packed full of great flavors. I like serving it with crunchy bread to break and dip into the soup.

Provided by Natalie Loop

Categories     Other Side Dishes

Time 3h

Number Of Ingredients 11

5 Tbsp olive oil
2 lb beef stew meat
1 c chopped onion
5 Tbsp sweet hungarian paprika
2 qt beef broth (homemade) or good quality
2 lb yellow or yukon gold potatoes, peeled & cubed
6 large eggs slightly beaten
1 3/4 c all purpose flour
2 tsp kosher salt + more
1 tsp black pepper
parsley (optional) for garnish

Steps:

  • 1. In a large Dutch-oven or heavy pot over medium-high heat, add 2 tablespoons of olive oil. When it is hot, add the cubed beef and a season with salt and pepper. Stir the meat a couple of times, and cook for about 5-6 minutes. Transfer the beef, along with it's juices, to a bowl and set aside.
  • 2. In the same Dutch-oven over medium-high heat, add the remaining 3 tablespoons of olive oil. When it is hot, add the onion. Cook for about 5- 10 minutes, stirring often, until they become soft and carmelized.
  • 3. Still on medium-high heat, add 5 tablespoons of paprika to the browned onions and stir for about 30 seconds. Add 2 quarts of beef broth, the reserved cooked beef and juices, 1 teaspoon salt, and black pepper. Bring to a boil.
  • 4. Reduce heat to simmer. Simmer on low-medium for about 2 hours, or until the beef is very tender.
  • 5. When the beef is tender, raise the temperature to medium and add the cubed potatoes. Cook for about 15 minutes, or until the potatoes are cooked through and tender, but not falling apart.
  • 6. Meanwhile, in a medium bowl, using a large spoon, mix the lightly beaten eggs with the flour and 1 teaspoon salt. It will form a sticky paste. This is normal. When the potatoes are cooked through, begin to add the dumplings one at a time. Using a small spoon, gently "plop" a bite-sized portion into the hot soup. You may want to use another spoon (or your finger) to help you. It will sink at first, and then float to the top. Repeat until all of the egg/flour mixture is in the soup. The soup will look crowded, and you will need to "push" some of the dumplings out of the way to make room for more.
  • 7. Once they are all in the soup, let them cook for another 5-10 minutes. At this point, taste the soup. Much of the flavor is dependent on the amount of salt. Add more if necessary. Remove from the heat and stir in the parsley if desired. Enjoy with a piece of crusty bread.

LITTLEMAFIA'S POTATO PAPRIKASH



Littlemafia's Potato Paprikash image

Need something fast? Here you go...Oh, it can be done without the peppers too. Fry a sausage next to it if looking for something more consistent. Or slice it and add it to it, like my mom used to do.These days she doesn't eat a lot of potato paprikash,though.

Provided by littlemafia

Categories     Hungarian

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

4 tablespoons oil
2 onions, finely chopped
1 garlic clove, crushed
1/4 teaspoon caraway seed
1 teaspoon paprika
1 -2 cup water
4 lbs potatoes, peeled and sliced thin
2 green peppers, seeded and cut into strips
4 tomatoes, peeled, seeded, and chopped
salt

Steps:

  • In a heavy bottomed casserole, heat the oil and fry the onions and garlic. Add the caraway seeds, paprika, and water.
  • Add the potatoes, peppers and tomatoes.
  • Simmer for 30 minutes.

Nutrition Facts : Calories 530, Fat 14.5, SaturatedFat 2, Sodium 38.3, Carbohydrate 93.1, Fiber 13.5, Sugar 10.6, Protein 11.4

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