Dairy-Free Paprikás Burgonya (Potato Paprika Stew)

Ingredients

• 2 pounds Potatoes
• 1 medium Onion
• 2 tablespoons Hungarian Paprika
• 2 tablespoons Vegetable Oil
• 1 tablespoon All-Purpose Flour
• 2 cups Vegetable Broth
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

Instructions

1. 1Peel the 2 pounds of potatoes and cut them into 1-inch 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 (350°F / 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 2 pounds 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.

Related Guides