Hungarian Paprika Potatoes Paprikas Krumpli Recipes

PAPRIKA POTATOES - PAPRIKáS KRUMPLI

Steps:

• Fry the chopped bacon, don't discard the pork fat and then add the chopped onion and saute until translucent
• Take the onion from the heatsource and add all 3 tablespoons of paprika powder, stir and add 1/4 cup of water, make a slurry and bring to a boil
• Now add all other ingredients: the potatoes, bell pepper, tomatoes and sausage
• Chop the garlic cloves very finely and mix with the carraway seeds and with a knife smush together and add to the paprika potatoes
• Finally fill the pot with the paprika potatoes all the way with water until half way covered and let come to a boil. Cover and let simmer on low heat until potatoes are cooked.

HUNGARIAN PAPRIKA POTATOES (PAPRIKAS KRUMPLI)

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 PAPRIKA POTATOES

Steps:

• Melt the butter with the olive oil in a Dutch oven, and saute the shallots until soft. Stir in the paprika and cook for a few minutes.
• Add the tomatoes, salt to taste, and potatoes. Add the stock and sour cream.
• Cover and cook in preheated 400 degree F oven for about 1 hour, until the liquid is nearly absorbed.

HUNGARIAN POTATO PAPRIKA - PAPRIKáS KRUMPLI

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.