Paprikas Burgonya Paprika Potatoes Food

PAPRIKA POTATOES - PAPRIKáS KRUMPLI

Steps:

• Fry the chopped bacon, don't discard the pork fat and then add the chopped onion and saute until translucent
• Take the onion from the heatsource and add all 3 tablespoons of paprika powder, stir and add 1/4 cup of water, make a slurry and bring to a boil
• Now add all other ingredients: the potatoes, bell pepper, tomatoes and sausage
• Chop the garlic cloves very finely and mix with the carraway seeds and with a knife smush together and add to the paprika potatoes
• Finally fill the pot with the paprika potatoes all the way with water until half way covered and let come to a boil. Cover and let simmer on low heat until potatoes are cooked.

HUNGARIAN PAPRIKA POTATOES (PAPRIKAS KRUMPLI)

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.

PAPRIKA POTATOES

Steps:

• In a large skillet, slowly saute potatoes in butter until golden brown, about 10-15 minutes. Sprinkle with paprika.

PAPRIKAS BURGONYA ( PAPRIKA POTATOES)

Steps:

• Saute finely chopped onion in butter.
• Add paprika when onions are lightly browned; then add potatoes and salt.
• Cover and keep stewing, adding enough water to keep potatoes from sticking. Turn now and again with pancake turner.
• Simmer until potatoes are soft.
• Before serving add a little sour cream, if desired.

PAPRIKA POTATOES

Steps:

• Preheat oven to 350°F.
• Place potatoes in casserole dish.
• Pour melted butter over potatoes, add paprika, pepper, and salt; Mix well so that potatoes are evenly coated.
• Bake in the oven for 35-40 minutes, or until potatoes are fully cooked.

PAPRIKASH POTATOES

Steps:

• In a large, shallow pan, saute the onion and garlic in the bacon drippings until soft.
• Add the paprika, cayenne, bell pepper, and caraway seeds and saute for another 1-2 minutes.
• Add the potatoes, wine, and black pepper.
• Simmer, covered, for 20 minutes or until the potatoes are done.
• Add water as necessary but maintain a thick consistency.
• Stir in the sour cream and simmer until heated through.

PAPRIKA ROASTED POTATOES

Steps:

• Combine all the ingredients in a large roasting pan and toss thoroughly to coat the potatoes with the seasonings. Cover with plastic wrap and let marinate for 30 minutes. Meanwhile, preheat the oven to 350 degrees F. Uncover the pan and roast the potatoes for 35 to 40 minutes, until they are golden and crisp. Serve immediately.;

HUNGARIAN PAPRIKA POTATOES

Steps:

• Melt the butter with the olive oil in a Dutch oven, and saute the shallots until soft. Stir in the paprika and cook for a few minutes.
• Add the tomatoes, salt to taste, and potatoes. Add the stock and sour cream.
• Cover and cook in preheated 400 degree F oven for about 1 hour, until the liquid is nearly absorbed.

MUSHROOM AND POTATO PAPRIKASH

Steps:

• Warm the oil in a Dutch oven over high heat. Add half the mushrooms, season with salt, and brown for 5 minutes, stirring once or twice. Meanwhile, spread the potatoes on a plate or a shallow bowl and microwave for 3 to 5 minutes; they should be about halfway cooked, not fully. (If you don't have a microwave, you can parcook in salted boiling water for 3 to 5 minutes instead.) Transfer the first batch of mushrooms to a plate, add a little more oil if the pan is dry, and brown the second batch the same way, seasoning with salt and transferring them to the plate when done.
• Reduce the heat to medium-high. Add the butter to the pot, then the onion. Season with salt and cook for 3 minutes, stirring, until the onion just begins to soften. Add the garlic and cook for 2 more minutes, until the onion is soft and the garlic is fragrant. Reduce the heat to low and add the sweet and smoked paprikas; stir well to combine the spices with the onion. Add the wine, increase the heat to medium and let it come to a simmer while you scrape up any browned bits on the bottom of the pot. Add the vegetable stock and the crushed tomatoes, then the potatoes and mushrooms, along with any liquid that accumulated on the plate. Season generously with black pepper. Increase the heat to high to bring the mixture to a boil, then reduce the heat to maintain a simmer and cover the pot. Cook for 15 minutes.
• Uncover the pot and cook for about 5 minutes more, until the potatoes are fully tender and the liquid has reduced a bit. Meanwhile, combine the sour cream and flour in a medium bowl, then whisk a few ladlefuls of the hot liquid into the sour cream mixture. Reduce the heat to low, then add the sour cream mixture and herbs to the pot. Stir well, and adjust the texture of the stew with up to ½ cup of water if it is too thick for your taste. Taste and add more salt and pepper, if you like.