Gluten-Free Hungarian Potato Noodles (Krumplitészta)

Ingredients

• about 450 g Gluten-free egg noodles
• 2 large Potatoes, peeled and boiled
• 2 large Onion, thinly sliced
• 2 tbsp Sweet paprika
• 3 tbsp Olive oil
• 1 tsp Salt
• 0.5 tsp Black pepper
• 0.5 cup Sour cream (optional)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Peel the 2 large potatoes. Place the peeled 2 large potatoes in a large pot and cover them with cold water. Bring the water to a boil over high heat (around 100°C / 100°C), then reduce the heat to medium-low (around 87.78-93.33°C / 88-93°C) and simmer for 15-20 minutes, or until the potatoes are easily pierced with a fork. Drain the potatoes thoroughly and mash them with a fork or potato masher until smooth; set aside.
2. 2In a separate large pot, bring 4 quarts (about 3800 ml) of water to a rolling boil over high heat (around 100°C / 100°C). Add the about 450 g gluten-free egg noodles to the boiling water and cook for 7-10 minutes, or until the noodles are al dente (tender but still firm to the bite). Drain the noodles thoroughly in a colander and set them aside.
3. 3While the noodles are cooking, heat the 3 tbsp olive oil in a large 30.48 cm skillet over medium heat (around 148.9-162.8°C / 150-165°C). Add the 2 large thinly sliced onions to the skillet and cook for 12-15 minutes, stirring occasionally, until the onions are very soft, translucent, and deeply golden brown.
4. 4Reduce the heat to low (around 93.33-121.1°C / 95-120°C). Add the 2 tbsp sweet paprika, the 1 tsp salt, and the 0.5 tsp black pepper to the caramelized onions in the skillet. Stir continuously for 1 minute until the paprika is fragrant and well combined with the onions, being careful not to burn the paprika.
5. 5Add the mashed 2 large potatoes and the cooked about 450 g gluten-free egg noodles to the skillet with the seasoned onions. Toss everything gently but thoroughly with tongs or a large spoon until the noodles and potatoes are evenly coated with the onion and paprika mixture. Continue to cook over low heat for 3-5 minutes, stirring occasionally, until the dish is heated through and the flavors are well blended.
6. 6Serve the Gluten-Free Hungarian Potato Noodles immediately while hot. If desired, offer the 0.5 cup sour cream on the side for individual servings.

Substitutions

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