Instructions:
- Base flavor
- Heat lard/oil in a large pot.
- Sauté onion until soft and golden. Add garlic and cook briefly.
- Paprika moment
- Remove pot from heat for a second, stir in paprika (this prevents it from burning).
- Mix well, then immediately add potatoes, stirring so they’re coated in the paprika-onion mix.
- Build the stew
- Add tomatoes, bell pepper, sausage slices (if using), bay leaf, salt, and pepper.
- Pour in just enough water/broth to cover the potatoes.
- Simmer
- Cover and cook gently for about 30–40 minutes, until potatoes are tender and the stew thickens slightly.
- Stir occasionally to prevent sticking.
- Serve
- Traditionally with fresh crusty bread and pickles.
- It can be eaten as a main dish or served alongside meat.
✨ Notes & Tips:
- The dish can be completely vegetarian (just skip the sausage).
- Smoked sausage (kolbász) makes it extra hearty and gives a smoky depth.
- Some Hungarian families add a little hot paprika or chili for a spicy kick.
Would you like me to also give you the campfire-style version (bográcsban főzött paprikás krumpli), which Hungarians love to make outdoors in a cauldron?