Hungarian Paprikás Krumpli

Tender potatoes and onions braised in a rich paprika sauce, finished with sour cream. A warming Hungarian classic that tastes like comfort in a bowl.

comfortwholesomehungarianvegetarianvegetariantendercreamyweeknight

Ingredients

1
Cut the potatoes into 1-inch cubes by first cutting them lengthwise into thin slabs, then into sticks, then crosswise into cubes about the size of dice. Place the cut potatoes in a bowl of cold water.
2
Cut the onion in half from root to tip, then place each half flat-side down. Slice each half crosswise into thin half-moon pieces, about 1/4-inch thick.
3
Heat the olive oil in a large heavy-bottomed pot or deep skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 1 minute.
4
Add the sliced onions to the hot oil and stir with a wooden spoon every 20 seconds until the onions turn soft and golden, about 3 minutes.
5
Stir the paprika into the onions for 30 seconds until it becomes very fragrant and coats all the onion pieces, so it doesn't scorch.
6
Drain the potatoes in a colander and add them to the pot, stirring once to mix with the paprika and onions.
7
Pour in the vegetable broth—the liquid should cover the potatoes by about 1 inch. Stir once, then bring to a boil over medium-high heat.
8
Once the broth boils vigorously, reduce heat to medium-low and cover with a lid. Simmer undisturbed for 12–15 minutes until the potatoes are easily pierced with a fork but still hold their shape.
9
Remove the pot from the heat and stir in the sour cream until it is fully blended and no white streaks remain, about 20 seconds.

Cook smarter

CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.