Hungarian Potato Paprikash (Krumplis Paprikás)
A simple and satisfying Hungarian potato paprikash, perfect for a quick and easy peanut-free dinner. Hearty and flavorful, with a creamy paprika sauce.
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Ingredients
- about 910 g Potatoes
- 1 medium Onion
- 2 tbsp Sweet paprika
- 1 tbsp Tomato paste
- 1 cup Vegetable broth
- about 113 g Dairy-free Cream Cheese
- 2 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Peel the about 910 g of potatoes and cut them into about 2.5 cm cubes. Finely chop the 1 medium onion.
- 2Heat the 2 tbsp of olive oil in a large, heavy-bottomed pot over medium heat (175°C). Add the chopped onion and cook, stirring occasionally, until it is softened and translucent, about 5 to 7 minutes.
- 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.
- 4Add the cubed about 910 g 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.
- 5Stir in the about 113 g 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.
- 6Serve the Hungarian Potato Paprikash hot.
Substitutions
Cream Cheese → (avoids Dairy)
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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