Stir in sweet paprika — coat onions well. This prevents bitterness and brings out flavor.
Return to heat immediately.
3. Add Vegetables & Sausage
Stir in:
Potatoes
Sausage
Pepper
Tomatoes (or paste)
Season with salt, pepper, and optional spices.
4. Add Liquid
Pour in enough water/broth to just cover potatoes. Bring to a simmer.
5. Cook
Simmer, covered, 25–30 minutes, until potatoes are tender and stew is thick.
Don’t over-stir — potatoes should stay chunky.
If too thick, add a splash of water. If too thin, uncover to reduce.
🍽️ Serve
Serve hot, with:
Fresh bread
Sour cream
Pickles
Paprika sprinkled on top
❤️ Authentic Tips
The paprika + fat + onion combo is the soul of Hungarian cooking.
Use Hungarian sweet paprika for best flavor.
Traditional versions are simple, peasant-style — no fancy ingredients needed.
The sausage makes it richer but you can also make it vegetarian.
🍛 Variations
🍗 Paprikás Krumpli with Bacon
Fry bacon first, use fat to sauté onions.
🫘 Vegetarian Version
Skip sausage, add:
1 can white beans
Extra paprika
🌶️ Spicy Version
Add erős paprika or hot Hungarian pepper.
🥣 Thick & Creamy Version
Mash a few potatoes into the sauce.
😍 Flavor & Texture
Soft tender potatoes
Rich smoky paprika broth
Savory sausage
Simple, comforting, nostalgic
A bowl of pure Hungarian home cooking.
If you want, I can share: ✔️ Hungarian cucumber salad to serve beside ✔️ Nokedli (dumplings) to go on top ✔️ Printable recipe card ✔️ Quick 20-minute version
