Hungarian potato and paprika stew
I was given this for lunch by a paprika farmer Agota Hodi. It was simple but delicious. As she said at the time 'you won't get this in restaurants, it's simple home food'. Here I have recreated it for you. Good fresh paprika is essential. It should have been kept in a cool, dark place. It must have retained its deep terracotta colour. You can use smoked, or sweet, or hot paprika, depending on your taste.
Course: Main vegetarian course
Cuisine: Hungarian
Keyword: Paprika recipes, Paprikas Krumpli, Potato and paprika stew, Vegetarian stew
Servings: 6
- 3 tbsp olive oil
- 2 brown onions, sliced finely
- 3 cloves garlic, minced
- 6 large potatoes, peeled and chopped
- 2 red bell peppers, deseeded, pith removed, chopped lengthways
- 1 tbsp salt
- 1 tsp cumin
- 2 tbsp either sweet, smoked or hot paprika, or a mix
- 3 large tomatoes, chopped
- 500 ml vegetable stock or more if you want a more liquid stew
Fry the onions in the olive oil in a deep saucepan until soft. Add the garlic
Add the potatoes and peppers and fry gently. Add salt, cumin, and the paprika
Add the tomatoes and vegetable stock. Cook until the potatoes are cooked through.
Serve with yoghurt and bread.