Eastern European · Lunch · Dinner
Hungarian Paprika Potato Stew
Paprikás krumpli
Tender potatoes simmered in a silky, brick-red sauce of slow-softened onions, sweet Hungarian paprika and a hint of caraway. This lighter, meat-free take keeps the smoky depth of the classic by using smoked paprika instead of sausage.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Serves
- 4
Calories come from: Carbs 75% · Fat 15% · Protein 10%
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Ingredients
For 4 servings- 1 tbsp14 gsunflower oil
- 2 medium220 gyellow onions, finely chopped
- 2 cloves6 ggarlic, minced
- 2 tbsp14 gHungarian sweet paprika
- 1 tspsmoked paprika
- 1 tspcaraway seeds
- about 6 medium1,000 gwaxy potatoes, peeled and cut into 3 cm chunks
- 1 large150 ggreen bell pepper or Hungarian wax pepper, sliced
- 1 medium120 gripe tomato, chopped
- 2 1/2 cups600 gwater
- 1 tsp6 gsalt
- 1/4 tspblack pepper, ground
- 2 tbsp8 gfresh parsley, chopped (optional)
Steps
- 1
Heat the sunflower oil in a large heavy pot over medium-low heat.
- 2
Add the onions with a pinch of the salt and cook gently for about 8 minutes, stirring often, until soft and golden.
- 3
Stir in the garlic and caraway seeds and cook for 1 minute.
- 4
Take the pot off the heat and stir in the sweet and smoked paprika so it does not scorch and turn bitter.
- 5
Return the pot to the heat, add the potatoes and stir to coat them in the paprika onions.
- 6
Add the sliced pepper, chopped tomato, water, remaining salt and black pepper.
- 7
Bring to a boil, then cover, reduce the heat and simmer for 25 minutes, stirring occasionally.
- 8
Uncover and simmer for 5 more minutes, pressing a few potato pieces against the side of the pot to thicken the sauce.
- 9
Check that the potatoes are tender all the way through, then taste and adjust the salt.
- 10
Serve hot, scattered with parsley if using.
Swaps, storage and make-ahead
Swaps
- Use olive oil or any neutral vegetable oil instead of sunflower oil if that is what you have.
- Swap the waxy potatoes for Yukon Gold potatoes, which hold their shape well and are easy to find.
- For a creamy finish, stir a spoonful of sour cream into each bowl, or use unsweetened plant-based yogurt to keep it vegan and dairy-free.
- Replace the fresh tomato with 2 tablespoons of tomato paste or half a cup of canned chopped tomatoes for a deeper colour out of season.
Storage
Cool and refrigerate leftovers within 2 hours in a covered container and eat within 3 to 4 days, reheating until steaming hot and adding a splash of water if the sauce has thickened. Freezing is not recommended, as the potatoes turn grainy and watery once thawed.
Make ahead
Chop the onions, garlic and pepper up to a day ahead and keep them covered in the fridge, or make the whole stew a day in advance, since the flavours deepen overnight. Peel and cut the potatoes on the day, or keep them submerged in cold water in the fridge for a few hours.
Nutrition values are for the recipe as written.
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Allergens and nutrition
No major allergens in the ingredients.
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (534 g) | Per 100 g | |
|---|---|---|
| Calories | 257 kcal | 48 kcal |
| Protein | 6.7 g | 1.3 g |
| Carbohydrates | 50.9 g | 9.5 g |
| of which sugars | 7.7 g | 1.4 g |
| Fiber | 7.9 g | 1.5 g |
| Fat | 4.6 g | 0.9 g |
| of which saturated | 0.6 g | 0.1 g |
| Sodium | 641 mg | 120 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
