Krumplifőzelék (Potato Stew)

(Pronunciation: “Kroom-plee Feu-zeh-lake”)

Ah yes, potato stew… the first of– okay wait.

Potato stew served with Hungarian meatballs.

That’s better.

Ah yes, potato stew… the first variety of főzelék (which means vegetable stew) that I wish to share with you. (´・ω・`)

As you can see, we are serving it with meatballs in order to create the dish “Krumplifőzelék Fasírttal”, which means potato stew with meatba– I feel so long-winded sometimes… let’s just get to the point.

HUNGARIAN POTATO STEW WITH A SOUR CREAM BASED GRAVY, HERE WE GO!

Ingredients per serving
250g potatoes
1 cup water
1/4 cup sour cream
1 tsp flour
1 bay leaf
1/2 tsp marjoram
salt/pepper to taste

Optional aromatics to flavour the broth/gravy:
scallions
tomatoes
bell peppers
garlic cloves
brown onion
Italian parsley

Steps
1. Bring a pot of water, about a cup per serving, to a boil with a pinch of salt. Not too much, as this water will serve as the broth for our stew. If we use too much water, our gravy will be too watery. If we use too little water, the potatoes won’t cook.
2. Peel and cut potatoes evenly into fork-sized chunks or slices. Add them to the boiling water. Throw in a bay leaf per serving, some marjoram, salt/pepper, and vegetables to further enhance the flavour of the broth, which will be removed before serving and consumed by the cook. (´・ω・`)
3. Cook slightly uncovered on medium heat until the potatoes are fork tender, but not falling apart as we’re still going to continue cooking them. This could take anywhere from 20 to 30 minutes.
4. Remove vegetables from the pot, have a snack, and set the bay leaf aside for garnish later.
5. Remove pot from heat and set aside. In a small bowl, mix together your flour and sour cream, then slowly add 1 spoon at a time of the broth from the potato pot into the bowl and mix it in with the sour cream and flour.* Keep adding more liquid until the mixture is watery and there are no chunks of sour cream or flour floating around.
6. Gently pour your sour cream mixture back into the potato pot and stir it all in until it’s evenly mixed.
7. Put the pot back onto the heat, set the temperature to medium-high and cook stirring vigorously for another 5 minutes or so until the gravy is reduced to your desired thickness. Adjust seasoning.
8. Serve on a plate with 2 to 3 pieces of fasírt, garnish with your reserved bay leaf and enjoy!

(Optionally you can serve this with schnitzel, fried eggs, or even sausages.)

Notes:
*This is done to loosen the sour cream so it doesn’t curdle when you pour it into the hot stew.

(fozelek, krumpli, krumplifozelek)

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About Chef Treble

Feed me weird things.

Posted on November 27, 2015, in Grain & Starch, Hungarian, Lunch and Dinner and tagged , , , , . Bookmark the permalink. Leave a comment.

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