“Paprikás krumpli” can be loosely translated as "potatoes with paprika." This authentic Hungarian dish has long been traditionally prepared with these ingredients:
Ingredients
- Oil
- 2 onions
- 300g Gyulai kolbász (Hungarian sausage)
- 150g bacon (strips or cubes)
- 2 tsp Paprika powder
- 1 tbsp Puszta sauce
- 1 tbsp Paprika cream (Mild or Spicy)
- 2 green bell peppers
- 1 to 2 tomatoes
- 1.5 kg potatoes
- Salt
Preparation
Peel and finely chop the onions. Peel the potatoes and cut them into wedges or thick strips. Heat oil in a large pot and fry the bacon bits. After a few minutes, add the chopped onion and sauté it in the rendered fat. Dice the peppers and tomatoes. Sprinkle the mixture with paprika powder and add a small amount (150 ml) of water. Add the peppers, tomatoes, puszta sauce, and paprika cream to the simmering base. Season with salt and let it simmer for 5 to 10 minutes over medium-high heat, stirring regularly.
Distribute the potatoes over the paprika sauce in the pot. Top up with water until the potatoes are just barely covered. Stir gently a few times while it simmers for 35–40 minutes over low heat until the potatoes are tender. Slice the kolbász into rounds. Add them at the end and let them cook for another 5 minutes. Paprikás krumpli is delicious with a dollop of sour cream on top.
Enjoy your meal!
Preparation time: ± 60 min.
