Hungarian Potato Paprikash (Krumplis Paprikás)

Ingredients

• 2 lbs Potatoes
• 1 medium Onion
• 2 tbsp Sweet paprika
• 1 tbsp Tomato paste
• 1 cup Vegetable broth
• 4 oz Dairy-free Cream Cheese
• 2 tbsp Olive oil
• 1 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. 1Peel the 2 lbs of potatoes and cut them into 1-inch cubes. Finely chop the 1 medium onion.
2. 2Heat the 2 tbsp of olive oil in a large, heavy-bottomed pot over medium heat (350°F/175°C). Add the chopped onion and cook, stirring occasionally, until it is softened and translucent, about 5 to 7 minutes.
3. 3Stir in the 2 tbsp of sweet paprika and the 1 tbsp of tomato paste. Cook, stirring constantly, for 1 minute until fragrant. Be careful not to burn the paprika.
4. 4Add the cubed 2 lbs of potatoes and the 1 cup of vegetable broth to the pot. Increase the heat to bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for 20 to 25 minutes, or until the potatoes are easily pierced with a fork.
5. 5Stir in the 4 oz of dairy-free cream cheese until it is completely melted and the sauce is smooth and creamy. Add the 1 tsp of salt and the 0.5 tsp of black pepper. Stir well to combine.
6. 6Serve the Hungarian Potato Paprikash hot.

Substitutions

Related Guides