Saturday, January 31, 2009

Paprikas Krumpli -- Hungarian Potato Stew

I read murder mysteries when I am not alert enough to read anything deeper. I have read all of the Kinsey Millhone series, by Sue Grafton, to date. Kinsey spends a lot of time in a hole-in-the-wall neighborhood bar/Hungarian restaurant. In R is for Ricochet, the owner bullies her into eating Paprikas Krumpli ("Is stew made of boil potato, ongion, and what you call weenies cut in pieces. Is always serve with rye bread . . . ")

I got curious about it and looked it up online. The following is an amalgam of several recipes I found. It is very good! My husband asked me to keep the recipe.

Paprikas Krumpli

4 slices bacon (or can use 2 Tablespoons of canola oil)
1 onion, diced
1 green pepper, cut into strips
1 tsp minced garlic, or up to 2 tsp, optional
5 cups potatoes, cut into 1/4" slices
1 1/2 teaspoons paprika
1/2 teaspoon caraway seeds, crushed with a mortar and pestle (optional)
1/2 teaspoon salt
1/4 teaspoon pepper
water, just enough to barely cover

1. In a large saucepan or a dutch oven, fry bacon until fat renders and bacon is just crisp. Remove bacon pieces and set aside

2. Add onion and peppers to bacon grease (or oil) and cook until onions are translucent, about 5 minutes on medium heat.

3. If using garlic, add here and saute for 30 seconds to a minute. (Until you can smell the garlic cooking.)

4. Add potatoes, paprika, caraway, salt, and pepper. Stir to distribute seasonings.

5. Add water, cover, and cook until potatoes are tender, about 20 minutes.

6. Crumble bacon and sprinkle over potatoes, if desired.

7. Note: can add 1 tomato, and/or 1/2" slices of cooked kielbasa, hot dogs, or Hungarian paprika sausage. If you add the meat, brown it a little with the "ongions."

[no picture at the present time]