Prepare base: Heat lard/oil in a pot. Add onions and sauté until golden.
Add paprika carefully: Remove from heat briefly, stir in paprika (so it doesn’t burn and turn bitter).
Build the stew: Add garlic, tomato, green pepper, sausage (if using), and potatoes. Stir well.
Simmer: Pour in enough water or broth to just cover the potatoes. Season with salt and pepper. Simmer gently 25–30 minutes, until potatoes are tender and broth slightly thickened.
Serve: Taste, adjust seasoning, and serve hot with crusty bread or pickles on the side.
💡 Tips for Perfect Paprikás Krumpli:
Kolbász is key for authentic flavor, but you can also use smoked kielbasa or leave it vegetarian.
Always use good-quality Hungarian paprika — it gives the stew its deep red color and rich taste.
If you want it creamier, stir in 2–3 tbsp sour cream just before serving.
Would you like me to give you a spicy shepherd’s-style version (pásztor krumpli) with layered sausage, eggs, and sour cream baked in the oven?
