Paprikás Krumpli (Potato Paprikash)

Stewed potatoes with smoked sausage and tomatoes.

(Pronunciation: “Pah-pree-kash Kroom-plee”)

For some reason this is classified as a type of goulash but with kolbász (smoked Hungarian sausage) instead of beef. I’m honestly not too sure about that; goulash is a soup, this is more similar to pörkölt, a stew with meat, vegetables, paprika, served with a starch, which is usually nokedli/spätzle.

I guess it’s basically goulash with sausage, but with the inclusion of bell peppers and less water that of goulash. Probably more similar to pörkölt than goulash because pörkölt usually includes tomatoes and a serving of egg noodles (nokedli). Goulash is typically not served with nokedli, but rather potatoes or csipetke, which are basically denser versions of nokedli…

… Yeah I’ll shut up. A rose by any other name, here is paprikás krumpli, or potato paprikash in english. No, it’s nothing like chicken paprikash other than it’s name. You see chicken paprikash is pörkölt without vegetables (besides onions) that has sour cream mixed in with the liquid so it has a creamy– you know what? Just refer to the chart I made below.

"The Big Three"

There. Now paprikás krumpli is similar in consistency and ingredients to pörkölt, but is for some reason classified as a type of goulash, possibly because of the potatoes. Let’s just leave it at that and get on with the recipe.

Ingredients per serving
350g starchy potato(es)*
1/3 brown onion**
1/3 tomato***
80g csabai kolbász (smoked Hungarian sausage)****
1 garlic clove
1/2 tbsp lard or oil*****
1 cup water, plus (optional) 1/2 cup more
1/2 tbsp Hungarian paprika******
salt/pepper to taste

Some people also like to add Viennese sausages (wieners) instead of or with the smoked sausage, but I don’t because I don’t like them very much.
You could also throw in some diced bell pepper with the tomatoes.

Steps
1. Peel potatoes and slice them into 1-inch fork sized pieces. Add to a bowl of cold water to prevent them from turning purple.
2. Finely dice onion and tomato, mince garlic, and cut the kolbász into thin round slices, saving a few slices for garnish. In a stew-pot, cook onions with oil or lard on medium heat with a pinch of salt.
3. Once the onions are soft and translucent, take the pot off the heat and stir in your paprika until the onions are completely coated.*******
4. Put the pot back onto the heat, add garlic and kolbász, and just cook them briefly with the onions for about 3 minutes, just so they absorb some of the fat and paprika.
5. Drain your potatoes and add them to the pot, stirring them in with the onions and kolbász for a minute just to give a chance for the water from the potatoes to evaporate, then fill the pot up with water until it just covers the potatoes (should be about 1 cup per serving). Add salt and pepper.
6. Add in your diced tomato, bring the pot up to a boil, then turn the heat down to low and simmer for about 30 minutes slightly uncovered, just until the potatoes are fork-tender.
7. After thirty minutes, test the potatoes. They should be fork-tender.

At this point you could serve the dish as is if you want something more soup-like, or you could take the following steps for something more plate-able (the way I like it.)

8. Turn the heat up to medium and cook uncovered until liquid is covering the potatoes about halfway. Add more water (about 1/2 cup per serving) to cover the potatoes again, and continue to cook on medium heat, stirring occasionally.
9. Keep cooking for about 10-15 minutes until the potatoes are basically falling apart and the starches from the potatoes break down and reduce the liquid into a thick sauce.
10. Adjust seasoning, and serve garnished with sliced kolbász, tomato slices, and some parsley. Sprinkle on some freshly ground black pepper and enjoy! (´・ω・`)

Notes:
*Starchy potatoes meaning russet, yukon gold, or any potato that you’d use for mashed potatoes. Do not use waxy potatoes.
**These ingredient amounts are basically an approximation since I was only cooking for myself. If you’d want to serve 4 people, you’d use 1 big tomato, 1 big onion, or however many you’d like. The only thing that’s important is the amount of potatoes.
***You could ex– actually please don’t exclude the tomato. It adds a perfect amount of natural sweetness to the dish. You could use tomato paste instead, if you want.
****Go to a delicatessen, ask for csabai (“Cha-bah-yee”) smoked Hungarian sausage. Should be fairly dry, like salami. Or alternatively, just use wieners or any smoked sausage really.
*****As always, I recommend peanut oil or nonhydrogenated lard (meaning lard you made yourself by rendering pig fat from a pork roast, not the big block of lard you got at the baking section of the grocery store.
******Do not use “smoked” paprika for this. The generic paprika labelled either “Hungarian paprika” or simply “paprika” is what you’re looking for.
*******You want to do this off the heat because dry paprika tends to burn when exposed directly to the heat.

(paprikas, paprikash, krumplee, kroomplee)

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About Chef Treble

Feed me weird things.

Posted on November 7, 2015, in Grain & Starch, Hungarian, Lunch and Dinner, Pork & Sausage and tagged , , , , . Bookmark the permalink. 1 Comment.

  1. I am Romanian by birth but there was a lot of Hungarian influence in our cuisine. I grew up in the states but my mother made all of the dishes you have posted. Just found your site and it brings back a lot of nostalgia for me. Thank you for posting these, I hope you will keep them up. I am going to make many of these recipes because if will remind me of my childhood.

    Like

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