Gluten-Free Hungarian Potato Stew (Paprikás Krumpli)

Ingredients

• about 910 g Potatoes
• about 450 g Hungarian sausage
• 1 large Onion
• 2 tbsp Sweet paprika
• 1 tbsp Tomato paste
• 2 cups Chicken broth
• 2 tbsp Olive oil
• 1/2 tsp Salt
• 1/4 tsp Black pepper

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

Instructions

1. 1Place a large heavy-bottomed pot on the stove over medium heat (176.7°C / 175°C). Add the 2 tablespoons of olive oil to the pot. Once the oil is shimmering, add the 1 large onion, cut into 1.27 cm pieces, and cook for 5-7 minutes, stirring occasionally, until the onion is softened and translucent.
2. 2Add the about 450 g of Hungarian sausage, sliced into 1.27 cm thick rounds, to the pot with the onions. Cook for 5-8 minutes, stirring occasionally, until the sausage is browned on both sides.
3. 3Stir in the 2 tablespoons of sweet paprika and the 1 tablespoon of tomato paste. Cook for 1 minute, stirring constantly, until fragrant. Be careful not to burn the paprika.
4. 4Add the about 910 g of potatoes, cut into 2.54 cm cubes, to the pot. Pour in the 2 cups of chicken broth. Add the 1/2 teaspoon of salt and the 1/4 teaspoon of black pepper. Stir everything together.
5. 5Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes. Stir occasionally to prevent sticking. The stew is ready when the potatoes are fork-tender, meaning a fork can easily pierce them.
6. 6Serve the Gluten-Free Hungarian Potato Stew hot.

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