Hungarian Paprika Potato Sausage Stew
Kolbászos Paprikás Krumpli
Hungarian Paprikás Krumpli is probably the most popular peasant dish among
Hungarians. Although it is not an elaborate dish, rather a comfort food that warms
your heart and soul on the coldest of winter days. If you add Kolbász - Hungarian
Sausage, the dish just gets better.
It is believed that Hungary’s national spice, the "fiery Red Paprika" ,makes this dish
the "KING" of everyday meals. Although today, Red Paprika is the symbol of
Hungary, it has not always been this way. For centuries, Hungarians used only simple
spices like salt, black pepper, caraway, marjarom and others.
A vast number of types of sausages are produced in Hungary. The most common
smoked sausages are Csabai Kolbász and Gyulai Kolbász. The different regions in
Hungary all have their own sausage recipes and tastes. Sausages are prepared in
countless ways: fresh, dried, boiled or smoked; with different flavours and spices to
produce “hot” or “mild”. Whether eaten as a cold cut or incorporated into a main
course dishes, it is a favourite. Classic Hungarian Cuisine uses the sausages in
countless ways; in soups, vegetable stews, potato stews like “Paprikás Krumpli” (a
popular stewed potato dish) with spicy sausage and potatoes) and bean soups.
This recipe that I am about to share is a favourite in our home. Without sausage it is
called Paprikás Krumpli.
COOKING DIRECTIONS: Cut sausage into slices on the diagonal. Clean and peel
onions and cut into small-medium chunks. In a large, heavy pot, fry onions in bacon
fat. Add paprika to the fat and allow it to ‘bloom’ only a minute. Then, add sliced
sausages and sauté for 10 minutes. Add caraway seeds, salt, pepper and garlic. Add
potato wedges. Then, tip pot to the side and pour just enough water to cover tops of
potato wedges (about 2 cups). You don’t want to wash off the paprika -it’s precious
like gold! Bring to a rolling boil, then turn down heat, ¾ cover with a lid and let it
simmer 20-30 minutes. At the 20 minute mark, pierce fork in potatoes to check for
doneness. Then, if it’s ready, don’t cook a minute longer. Depending on the type of
potatoes used, you could end up with MASH – and that’s not what you are looking
for. Hint: We recommend Yukon Gold because you want the potatoes to be firm,
holding their beautiful wedge-shape, but soft on the inside.
CHEF’S HINT: Add the hot paprika at the end (so as not to frighten your guests)
But, if you know you are comfortable with Hot and Spicy, add the paprika when you
add the sweet version during the blooming stage.
WARNING: Bacon fat is highly addictive. The texture of the fat is highly workable and
yields an incredibly delicious subtle flavour to everything you prepare with it. Relax,
you love 2 slices of crunchy, fatty bacon your burger – so what’s the fuss with 2
tablespoons in a meal that serves 4-6 adults?
SERVING SUGGESTIONS: Fresh Hungarian White Bread to soak up that beautiful
paprika and onion sauce and dill pickles.
WINE PAIRING: Hungarian Table Wine – Red. Szekszárdi Vörös or Egri Bikavér
(“Bull’s Blood of Eger”)
Kolbászos Paprikás Krumpli
Hungarian Paprikás Krumpli is probably the most popular peasant dish among
Hungarians. Although it is not an elaborate dish, rather a comfort food that warms
your heart and soul on the coldest of winter days. If you add Kolbász - Hungarian
Sausage, the dish just gets better.
It is believed that Hungary’s national spice, the "fiery Red Paprika" ,makes this dish
the "KING" of everyday meals. Although today, Red Paprika is the symbol of
Hungary, it has not always been this way. For centuries, Hungarians used only simple
spices like salt, black pepper, caraway, marjarom and others.
A vast number of types of sausages are produced in Hungary. The most common
smoked sausages are Csabai Kolbász and Gyulai Kolbász. The different regions in
Hungary all have their own sausage recipes and tastes. Sausages are prepared in
countless ways: fresh, dried, boiled or smoked; with different flavours and spices to
produce “hot” or “mild”. Whether eaten as a cold cut or incorporated into a main
course dishes, it is a favourite. Classic Hungarian Cuisine uses the sausages in
countless ways; in soups, vegetable stews, potato stews like “Paprikás Krumpli” (a
popular stewed potato dish) with spicy sausage and potatoes) and bean soups.
This recipe that I am about to share is a favourite in our home. Without sausage it is
called Paprikás Krumpli.
COOKING DIRECTIONS: Cut sausage into slices on the diagonal. Clean and peel
onions and cut into small-medium chunks. In a large, heavy pot, fry onions in bacon
fat. Add paprika to the fat and allow it to ‘bloom’ only a minute. Then, add sliced
sausages and sauté for 10 minutes. Add caraway seeds, salt, pepper and garlic. Add
potato wedges. Then, tip pot to the side and pour just enough water to cover tops of
potato wedges (about 2 cups). You don’t want to wash off the paprika -it’s precious
like gold! Bring to a rolling boil, then turn down heat, ¾ cover with a lid and let it
simmer 20-30 minutes. At the 20 minute mark, pierce fork in potatoes to check for
doneness. Then, if it’s ready, don’t cook a minute longer. Depending on the type of
potatoes used, you could end up with MASH – and that’s not what you are looking
for. Hint: We recommend Yukon Gold because you want the potatoes to be firm,
holding their beautiful wedge-shape, but soft on the inside.
CHEF’S HINT: Add the hot paprika at the end (so as not to frighten your guests)
But, if you know you are comfortable with Hot and Spicy, add the paprika when you
add the sweet version during the blooming stage.
WARNING: Bacon fat is highly addictive. The texture of the fat is highly workable and
yields an incredibly delicious subtle flavour to everything you prepare with it. Relax,
you love 2 slices of crunchy, fatty bacon your burger – so what’s the fuss with 2
tablespoons in a meal that serves 4-6 adults?
SERVING SUGGESTIONS: Fresh Hungarian White Bread to soak up that beautiful
paprika and onion sauce and dill pickles.
WINE PAIRING: Hungarian Table Wine – Red. Szekszárdi Vörös or Egri Bikavér
(“Bull’s Blood of Eger”)
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| BestSelling Author; Chef Clara Czegeny |
| Dream Machine Publications Paris, Ontario, Canada Helen's Hungarian Heritage Recipes© Cookbook ™ Copyright © 1938-2012 by Dream Machine Publications ALL Rights Reserved. No words, titles, subtitles, phrases, graphics or otherwise from this site may be reproduced without written consent by the author. Created December 2005 Last Updated January 14, 2012 |
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