Here is a traditional, simple recipe for Hungarian Potato Paprikash (Krumplipaprikás) — a comforting potato stew flavored with onions, paprika, and sometimes sausage or sour cream.
Hungarian Potato Paprika (Krumplipaprikás)
Ingredients
- 2 tablespoons lard or vegetable oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons sweet Hungarian paprika
- 2 lbs potatoes, peeled and cut into chunks
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 3–4 cups water or vegetable broth
- 1 bay leaf (optional)
- 1/2 teaspoon caraway seeds (optional but traditional)
- 1 bell pepper, diced (optional)
- 1 tomato, chopped (optional)
- 1/2 cup sour cream (optional for creamy version)
Optional add-ins:
- 1 cup sliced smoked sausage
- 1 cup diced bacon
Instructions
1. Sauté the Onion
- Heat lard or oil in a pot over medium heat.
- Add chopped onion and cook until soft and golden.
- Add garlic and cook 1 more minute.
2. Add Paprika
- Remove the pot briefly from the heat.
- Stir in the paprika (this prevents burning and bitterness).
- Return to heat and mix well.
3. Add Potatoes and Seasoning
- Add the potato chunks to the pot and stir to coat with the paprika mixture.
- Add salt, pepper, and optional caraway seeds.
4. Add Liquid
- Pour in enough water or broth to just cover the potatoes.
- Add bay leaf, bell pepper, and tomato if using.
5. Simmer
- Cover and cook on low heat for 25–35 minutes, until potatoes are tender and the sauce has thickened slightly.
6. Optional Creamy Finish
- Stir in sour cream at the end for a creamy-style paprikash.
- Do not boil after adding sour cream to prevent curdling.
7. Serve
- Serve hot with crusty bread, noodles, or a simple green salad.
Tips
- Always use sweet Hungarian paprika for authentic flavor.
- Adding sausage makes the dish heartier and more flavorful.
- Potatoes naturally thicken the stew; mashing a few pieces can make it richer.
If you want, I can also give you the Hungarian potato and egg version, potato paprikash with dumplings, or a vegan version.
