Potato Paprikash à la Treble
Growing up, my sister and I always mashed up the potatoes in our stewy paprikás krumpli with our forks. To date I still do it, so I figured I’d turn it into a dish. (´･ω･`)
This is a much more forgiving (and faster) method of preparing the traditional Hungarian paprikás krumpli, and while the taste is pretty much the same, the texture of mashed potatoes may be more palatable to some people. It’s basically the same recipe, but without tomatoes and with an addition of chopped scallions as a garnish. You can also top this with sour cream… (¬‿¬)
Ingredients per serving
1/3 brown onion
1 garlic clove
1 tbsp paprika
1 cup chicken stock or water
1/2 tbsp lard or peanut oil
salt/pepper to taste
chopped scallion for garnish
1. Peel potatoes, cut into bite-sized pieces. Set aside in cold water.
2. Cook sliced kolbász on medium-high heat in lard or oil. Set aside.
3. In same pan, add your minced garlic and diced onion. Season with salt, pepper, and paprika. Cook on medium until translucent.
4. Add your potatoes to the pan, cook them a little bit on the outside, then add enough chicken stock or water until they are just about covered.
5. Cover pot and let simmer it gently until potatoes are fork-tender, about 30-40 minutes.
6. Remove potatoes from heat, mash them in the pot with potato masher or a fork. Adjust seasoning.
7. Portion it out into bowls, top it with your sliced kolbász. Add chopped scallion for garnish. Top it with sour cream and freshly ground black pepper if desired.