in Eastern Europe, Hungary

Hungarian potato and paprika pot

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Ingredients for 4 servings:

  • 600 g potatoes
  • 2 bell peppers, red
  • 2 large onions
  • 50 g bacon, streaky
  • 2 tbsp lard
  • salt and pepper
  • 1 tbsp paprika powder, sweet
  • 1 tsp caraway seeds
  • 400 ml beef stock (jar)
  • 3 tbsp sour cream
  • some marjoram

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel, wash, and dice the potatoes. Clean, rinse, and finely chop the bell peppers. Peel and chop the onions. Dice the bacon. Fry the bacon in lard and remove. Sauté the vegetables in the frying fat. Season with salt, pepper, paprika, and caraway. Pour in the stock. Cook in a covered pan for about 20 minutes. Stir in the sour cream and simmer for another 5 minutes. Rinse the marjoram, shake dry, pick off the leaves, and chop. Serve the potato and bell pepper stew and garnish with marjoram. Serve with crispy sausages, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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