👨🍳 Instructions
1. Make the flavor base
Heat lard or oil in a large pot. Add chopped onion and cook until soft and lightly golden.
If using garlic, add it now and stir briefly.
2. Add paprika
Remove the pot from heat, stir in paprika (so it doesn’t burn), then add a splash of water to prevent sticking.
3. Build the stew
Add potatoes, sausage (if using), pepper, and tomato. Stir to coat with the paprika base.
Season with salt and pepper.
4. Simmer
Pour in enough water or broth to just cover. Bring to a boil, then reduce to a gentle simmer.
Cook uncovered for 25–30 minutes, or until potatoes are tender and the broth is slightly thickened.
5. Serve
Serve hot with fresh crusty bread and Hungarian pickles (kovászos uborka).
📝 Tips from Hungarian kitchens:
- For a vegetarian version, skip the sausage and use vegetable broth.
- A touch of hot paprika or chili pepper gives it a nice kick.
- Tastes even better reheated the next day.
If you like, I can also give you Paprikás Krumpli with Nokedli (dumplings), which turns it into a complete one-pot meal. Would you like me to add that?