HUNGARIAN PAPRIKA POTATOES (PAPRIKAS KRUMPLI)
Make and share this Hungarian Paprika Potatoes (Paprikas Krumpli) recipe from Food.com.
Provided by Anthony Gougoutris
Categories Hungarian
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan, melt butter and olive oil.
- Sauté the onions for 5 minutes.
- Put all of the rest of the ingredients into the pot, just barely covering the potatoes with water.
- Bring to a boil, then reduce to a simmer.
- Avoid stirring as much as you can to keep the potatoes from breaking apart.
- Cook for 30 minutes or until tender.
HUNGARIAN POTATOES
This potato recipe has been in my family for as long as we can remember, and everything from cooking time to seasoning is to taste. Some prefer these potatoes crispy, others prefer them cooked till they're nearly mush.
Provided by Carolyn Menyes
Categories Side Dishes
Time 44m59S
Yield 3
Number Of Ingredients 6
Steps:
- Boil potatoes until tender.
- Let cool.
- Peel and dice potatoes.
- In a nonstick pan, add enough oil to cover the bottom, about 1 1/2 tablespoons.
- Heat over medium heat.
- Add onions and saute until lightly browned.
- Add potatoes, salt, pepper and paprika.
- Continue cooking until potatoes are lightly brown and crispy.
HUNGARIAN POTATO AND SAUSAGE SOUP
When the going gets tough, the tough make soup! There are certain recipes that comfort the body and soul in a profound way and this hearty potato and sausage soup is in that class. I think you'll agree it's one of the best things you've had in a long time. The savory flavor from smoked sausage and the earthy sweetness from onions and cabbage are balanced perfectly with a splash of vinegar and a bit of sour cream, all brought together by soft and tender potatoes--the only way this gets better is serving it with a nice hunk of buttered, crusty bread.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h25m
Yield 4
Number Of Ingredients 16
Steps:
- Melt butter in a soup pot over medium heat. Add sausage and cook and stir until lightly browned, about 3 minutes. Use a slotted spoon to remove sausage to a bowl, leaving behind any butter in the pot.
- Toss onion into the pot with 1 teaspoon salt. Cook and stir until onion just starts to turn translucent and picks up a brown color from the meat juices in the pan, 4 to 5 minutes. Add flour; cook and stir for 2 to 3 minutes. Add garlic and paprika; cook and stir until fragrant, about 1 minute, being careful not to burn the paprika.
- Stir in 5 cups chicken broth. Increase heat to high and bring to a simmer, stirring occasionally so flour does not stick to the bottom of the pot. Stir in cabbage and cook until it just loses its stiffness, about 2 minutes. Stir in potatoes and bring back to a simmer. Add black pepper, cayenne pepper, and bay leaf, plus a splash of chicken broth if desired. Bring back to a simmer.
- Stir soup and reduce heat to medium-low. Simmer, stirring occasionally, until potatoes are very soft and tender, about 30 minutes. Add sausage and vinegar and simmer for 10 minutes. Taste and adjust for salt.
- Remove from heat and ladle into bowls. Garnish with sour cream, green onions, and cayenne pepper.
Nutrition Facts : Calories 511.6 calories, Carbohydrate 45.6 g, Cholesterol 72.1 mg, Fat 29.4 g, Fiber 4.6 g, Protein 17.4 g, SaturatedFat 14.1 g, Sodium 2709.8 mg, Sugar 6.3 g
HUNGARIAN POTATOES
This recipe is an adoptee from the RecipeZaar account. It's a nice, simple potato casserole; very satisfying. Next time I make it, I will toss the potatoes with most of the butter, rather than leaving the butter in the bottom of the casserole. I will also drizzle the top with some butter (the breadcrumbs don't seem to brown, otherwise). I hope you like it!
Provided by Aunt Cookie
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pour melted butter in a casserole.
- In a medium bowl, combine eggs, sour cream, salt and pepper and mix well.
- Layer in casserole half of the potatoes, green onions, sour cream mixture and bread crumbs.
- Repeat a second layer of each.
- Sprinkle with paprika.
- Bake in 350 F for 30 minutes.
Nutrition Facts : Calories 884, Fat 54.2, SaturatedFat 31.6, Cholesterol 323.6, Sodium 1377.3, Carbohydrate 81.7, Fiber 8.6, Sugar 5.2, Protein 20.5
HUNGARIAN PORK AND POTATOES
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. Rub the pork all over with 2 teaspoons paprika and 1/2 teaspoon salt. Heat 1 tablespoon olive oil in a large Dutch oven or pot over medium-high heat. Add the pork and cook, turning until browned, 3 minutes. Remove to a rimmed baking sheet. Roast until a thermometer inserted into the center reaches 145 degrees F, about 18 minutes. Let rest 5 minutes.
- Meanwhile, wipe the pot clean and heat the remaining 1 tablespoon olive oil over medium-high heat. Add the potatoes and cook, stirring occasionally, until lightly browned, 4 minutes. Stir in the cabbage, onion, the remaining 1 teaspoon paprika and 1/2 teaspoon salt. Cover and cook, stirring occasionally, until the cabbage wilts slightly, about 4 minutes.
- Add the broth and brown sugar. Bring to a boil, then reduce the heat to medium low; cover and cook until the vegetables are tender, 8 to 10 minutes. Stir in the vinegar. Increase the heat to medium high; cook until the sauce is reduced, 4 minutes. Add the herbs. Slice the pork; serve with the vegetables. Top with the sour cream and more paprika.
Nutrition Facts : Calories 420 calorie, Fat 15 grams, SaturatedFat 5 grams, Cholesterol 100 milligrams, Sodium 440 milligrams, Carbohydrate 34 grams, Fiber 6 grams, Protein 35 grams
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