Hungarian Potato Paprikash

Build the Meal Around Hungarian Potato Paprikash

• Crusty bread
• Pickled cucumbers
• Sour cream
• Green salad

Sides from the same cuisine on this site: Lángos, Nokedli.

How to Make Hungarian Potato Paprikash

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1. Heat the oil in a large pan and cook the onion for 8 minutes until golden. Take the pan off the heat.

   Mark done Start 8 min timer

2. Stir in the paprika and garlic for 30 seconds, then return to the heat.

   Mark done Start 30 sec timer

3. Add the potatoes, water, salt and sausage and bring to the boil. Cover and simmer for 20 minutes until the potatoes are tender and the broth is thick.

   Mark done Start 20 min timer

4. Serve in bowls with the sour cream.

   Mark done

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A Few Notes

Take the pan off the heat before adding the paprika.

Cut the potatoes into even chunks.

Mash a few potatoes to thicken the stew further.

Leave out the sausage for a vegetarian dish.

Changing the Recipe

• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

Keeping What's Left

Keeps in the fridge for 3 days. Add water when reheating.

The Numbers per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.

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