Paprikás krumpli — a recipe

Hi guys. I’m just about to race off to work, but I thought I’d throw this at you before I go — can someone betataste this recipe for me please!

Paprikás krumpli [Literally potatoes with paprika]

This is probably one of my favourite examples of poor man’s food because it is so tasty and satisfying — and so cheap to make.
The basic recipe requires only chopped onion, oil [or lard], sweet paprika powder and potatoes. I usually dress it up a little with either bacon or chorizo, or both, but essentially the flavour just gets better the more you add. Just do not add tomatoes. That would take this dish right over into the realms of Italian food.

Basic Ingredients

1 medium onion
1 chorizo [optional]
3 tablespoons of good quality sweet paprika powder
3 large potatoes peeled and cut in 6ths [i.e. big but not too big]
1/2 a teaspoon of salt
3–4 tablespoons of peanut oil [or oil of your choice]
3 cups COI chicken soup [optional] or water

Method

- Chop the onions, and cut the chorizo in bite-sized chunks. Gently saute both in the oil until the onion is translucent.
- Add the paprika powder, mix in and allow to cook for about 1 minute on low heat.

[caption id=”attachment_7366" align=”alignleft” width=”112"]

Before the liquid is added[/caption]

- Add the potatoes, stirring to coat each piece in the paprika mix. Allow to cook very gently for about 5 minutes, stirring frequently. This step is important to get the flavour into the potato before it’s diluted with the liquid.
- Sprinkle with salt and add the soup or water. The liquid should just cover the potatoes.
- Stir and bring to the boil, then cover and lower the heat.
- Simmer until the potatoes are tender and the sauce has thickened a little, and is a rich red in colour.

Serve this dish on its own with fresh crusty bread and a simple salad [traditional], or serve as the accompaniment to a ‘dry’, fairly bland meat.

Many thanks

Meeks