Gluten-Free Potato Paprikash (Krumplis Paprikás)

Ingredients

• 2 lbs Potatoes
• 1 large Onion
• 2 tbsp Sweet paprika
• 1 tbsp Tomato paste
• 2 cups Vegetable broth
• 1/2 cup Sour cream
• 2 tbsp Olive oil

Instructions

1. 1Peel the 2 lbs of potatoes and cut them into 1-inch cubes. Peel and finely chop the 1 large onion.
2. 2Heat the 2 tbsp of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat (350°F / 175°C). Add the chopped onion and cook, stirring occasionally, until it is soft and translucent, about 5 minutes.
3. 3Stir in the 2 tbsp of sweet paprika and cook for 30 seconds, stirring constantly, until it smells fragrant. Be careful not to let the paprika burn.
4. 4Add the 1 tbsp of tomato paste and the cubed 2 lbs of potatoes to the pot. Stir everything together and cook for 1 minute.
5. 5Pour in the 2 cups of vegetable broth. Bring the liquid to a gentle simmer over medium-high heat (400°F / 200°C). Season with salt and pepper to your preference.
6. 6Reduce the heat to low (250°F / 120°C), cover the pot, and let it simmer for 20-25 minutes, or until the 2 lbs of potatoes are easily pierced with a fork and are tender.
7. 7Remove the pot from the heat. If you are using it, stir in the 1/2 cup of sour cream until it is fully combined and the stew is creamy. Serve the Krumplis Paprikás hot.

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