in Eastern Europe, Germany, Hungary

Steamed potatoes

updated

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Ingredients for 4 servings:

  • 1 kg potatoes
  • 1 small onion(s)
  • 1 garlic clove(s)
  • some margarine
  • 1 tsp paprika powder, sweet
  • 250 ml water
  • salt and pepper
  • Vegetable broth, granulated

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

párolt burgonya – from my in-laws from Hungary (home recipe)

Peel, wash, and dice the potatoes. Peel and finely dice the onion and garlic. Heat the margarine in a medium saucepan (3-4 l) and fry the onion and garlic until golden brown. Add the bell peppers and potatoes and stir well. Pour in the water, season with salt, pepper, and granulated stock, bring to a boil, and simmer for about 20 minutes, stirring occasionally. Serve with, for example, steamed white cabbage and braised pork belly (see my recipes).

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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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