I brought you another delicious dish that is very popular in Hungary, we call it “Paprikas krumpli” (it means Potato Paprikash). This is something we had very often when I was a child because it was a hearty meal which we could easily make even when we lived on a tight budget. I especially loved it during the summertime when we cooked it outside in the garden.
In Hungary, they normally use Hungarian paprika sausage for this dish, but the Spanish Chorizo sausage has a very similar taste, therefore it works just as well. To feed even more hungry people, they also make some extra dumplings to serve the dish with, which is completely optional, but if you want to experience the authentic Hungarian cuisine, you need to make them. 😉
I also like to serve fresh homemade bread on the side, so we can dunk into the sauce with it. Oh boy, it’s a mouth-watering dish.
Ingredients for the stew
- 2 tbsp olive oil
- 100g smoked pancetta or bacon (chopped up into cubes)
- 2 onions (roughly chopped)
- 5 sundried tomatoes in oil (roughly chopped)
- 2 large cloves of garlic
- 1 red bell pepper (chopped up into cubes)
- 100g cured Chorizo sausage (sliced)
- 1 can (400g) chopped tomatoes
- 1 tsp smoked paprika
- 1kg yellow potatoes (washed, not peeled, chopped up into large bite-sized pieces)
- Salt and pepper to taste
Ingredients for the dumplings
- 200g wheat flour
- 2 eggs
- 1 pinch of salt
- 100ml water (approximately)
Let’s start with the stew and while it’s simmering, we can make the dumplings. In a large heavy-bottom pan, heat up olive oil on medium-high heat, then add pancetta and onions along with sundried tomatoes and fry them for 8-10 minutes or until the onions soften and the pancetta turns golden brown. Stir in garlic, chopped red pepper and chorizo, then fry everything together for another 5 minutes.
The chorizo will beautifully colour the dish, but we won’t stop here. Mix in chopped tomatoes and smoked paprika for an even brighter colour, then add potatoes, salt and pepper. Top up the empty can with water and add to the dish. Turn down the heat a little bit, cover the pan with a lid and let it to simmer until the potatoes soften.
In the meantime, you can quickly make the dumplings. Fill up another large pan with water and bring it to boil.
In a bowl, mix together flour, eggs, pinch of salt and just enough water to get a very sticky, but still slightly pourable batter. When the water is boiling, get your kitchen colander, hold it over the pan of water (or ask someone to hold it for you). Pour the batter from the bowl into the colander and let it to drip through the colander’s holes right into the boiling water. We have a special tool for this task in Hungary, but it’s basically impossible to get it in England. It doesn’t really matter though, because a kitchen colander works just as fine.
When the noodles come up to the top of the water, it means they are done, so you can spoon them out onto a plate. Put them aside until the stew is ready to serve.
When it’s ready, you can stir the dumplings in or just serve them on the side. Don’t forget the fresh, crunchy bread because trust me, people will want to clean their plates with it.
Ingredients and equipment I use:
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