Hungarian Potato Paprikash (Krumplis Paprikás)

Ingredients

• about 910 g Potatoes
• 1 large Onion
• 2 cloves Garlic
• 2 tbsp Sweet paprika
• 1 tbsp Tomato paste
• 2 cups Vegetable broth
• 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

1. 1Heat the 2 tablespoons of olive oil in a large heavy-bottomed pot over medium heat, which is 175°C.
2. 2Add the 1 large onion, chopped, and cook, stirring occasionally, until it is softened and translucent, about 5 minutes. Add the 2 cloves garlic, minced, and cook for 1 minute more until fragrant.
3. 3Stir in the 2 tablespoons of sweet paprika and the 1 tablespoon of tomato paste. Cook, stirring constantly, for 1 minute to toast the paprika and deepen the flavor.
4. 4Add the about 910 g of potatoes, cut into 2.54 cm cubes, and the 2 cups of vegetable broth to the pot. Stir everything together and bring the liquid to a simmer.
5. 5Cover the pot and reduce the heat to low. Let it simmer gently for 25-30 minutes, or until the potatoes are easily pierced with a fork. Stir occasionally to prevent sticking.
6. 6Season the paprikash with the 1 teaspoon of salt and the 0.5 teaspoon of black pepper. Taste and add more salt or pepper if needed.
7. 7Serve the Hungarian Potato Paprikash warm.

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