Kolbászos Paprikás Krumpli

Tonight I made a delicious and simple Hungarian stew based on a recipe I found online from Chef Clara Czegeny. This dish uses Hungarian spicy smoked sausage like Csabai Kolbász and potatoes as the primary ingredients. Add to those basics two different types of Hungarian paprika and you can imagine the wonderfully robust flavors you are about to enjoy. Of course, I tweaked the recipe slightly – adding diced roasted red pepper and a sectioned carrot – because I wanted to incorporate just a slight sweetness to balance out the spice and earthiness. This dish comes together quick and easy, so it is perfect any night of the week. Are you ready to take a quick trip to Hungary to satisfy your hunger? I am!

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Prep time: 15 mins

Cook time: 40 mins

Total time: 55 mins

Serves: 1

Ingredients

1 spicy smoked Hungarian sausage, sliced diagonally
2 slices bacon, cut into strips
3 small/medium potatoes, halved and quartered
½ cup roasted red peppers, diced
½ onion, diced
1 carrot, sliced lengthwise and cut into 1 inch sections
1 large clove garlic, minced
½ tsp caraway seeds
1 - 2 cups of water
¼ of salt
¼ tsp black pepper
2 tsp Hungarian sweet paprika
⅛ tsp Hungarian hot paprika

Instructions

In a large heavy pot over medium heat, cook the bacon to render the fat.
Remove bacon with slotted spoon and reserve.
Add the onions to the bacon fat, cook until slightly brown approximately 5 minutes.
Add the paprika and allow to bloom in the bacon fat and onions for approximately 1 minute.
Add the sliced sausage and cook approximately 5 minutes.
Add the red peppers, salt, pepper, caraway seeds and garlic, stirring to combine.
Cook approximately 1 minute until the caraway and garlic are fragrant.
Add the potato and carrots, stir to coat with the seasoned renderings.
Tip pot to side and gently add water until the potatoes are covered.
This step avoids washing off the coating
Bring to a boil, then reduce the heat and simmer partially covered for 20 minutes or until the potatoes are fork tender.
Add the bacon back into the pot and gently stir to incorporate before serving.
Add salt and pepper to taste and serve with slices of crusty bread.

Notes

The basics for this recipe is based on one from Chef Clara Czegeny.

In a large heavy pot over medium heat, cook the bacon to render the fat.

Remove bacon with slotted spoon and reserve. Add the onions to the bacon fat, cook until slightly brown approximately 5 minutes.

Add the paprika and allow to bloom in the bacon fat and onions for approximately 1 minute. Add the sliced sausage and cook approximately 5 minutes.

Add the red peppers, salt, pepper, caraway seeds and garlic, stirring to combine. Cook approximately 1 minute until the caraway and garlic are fragrant. Add the potato and carrots, stir to coat with the seasoned renderings.

Tip pot to side and gently add water until the potatoes are covered. This step avoids washing off the coating. Bring to a boil, then reduce the heat and simmer partially covered for 20 minutes or until the potatoes are fork tender.