Dairy-Free Paprikás Burgonya (Potato Paprika Stew)

Instructions

1. 1Peel the about 910 g of potatoes and cut them into 2.54 cm cubes. Peel and finely chop the 1 medium onion.
2. 2Heat the 2 tablespoons of vegetable oil in a large heavy-bottomed pot over medium heat (176.7°C / 175°C).
3. 3Add the chopped onion to the pot and cook, stirring occasionally, for 5 to 7 minutes, or until the onion is softened and translucent.
4. 4Add the 2 tablespoons of Hungarian paprika to the pot and stir constantly for 1 minute until fragrant. Be careful not to burn the paprika.
5. 5Sprinkle the 1 tablespoon of all-purpose flour over the onions and paprika. Stir continuously for 1 minute to cook the flour and create a paste, known as a roux.
6. 6Add the cubed about 910 g of potatoes and the 2 cups of vegetable broth to the pot. Stir everything together.
7. 7Increase the heat to medium-high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 25 to 30 minutes, or until the potatoes are fork-tender. Stir occasionally to prevent sticking.
8. 8Stir in the 1 teaspoon of salt and the 0.5 teaspoon of black pepper. Taste and add more salt or pepper if needed.
9. 9Serve the Paprikás Burgonya warm.

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