Hungarian Sausage Stew (Kolbász)

Ingredients

• about 450 g Hungarian sausage (Kolbász)
• about 450 g Potatoes
• 1 medium Onion
• 1 medium Green bell pepper
• 1 can (14 oz) Tomatoes
• 2 tbsp Smoked paprika
• 1 tbsp Tomato paste
• 2 cups Chicken broth
• 2 tbsp Olive oil
• 1 tsp Salt
• 1/2 tsp Black pepper

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

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven over medium heat (about 165°C/163°C). Add the 2 tablespoons of olive oil and let it heat for about 1 minute until it shimmers.
2. 2Add the about 450 g of Hungarian sausage, cut into 1.27 cm thick slices, to the hot pot. Brown the sausage on all sides, which should take about 5-7 minutes. Once browned, use a slotted spoon to remove the sausage from the pot and set it aside on a plate.
3. 3Add the 1 medium onion, chopped into 1.27 cm pieces, and the 1 medium green bell pepper, also chopped into 1.27 cm pieces, to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. You will see them become slightly translucent.
4. 4Add the about 450 g of potatoes, cut into 2.54 cm cubes, the 1 can (about 400 g) of tomatoes (do not drain), the 2 tablespoons of smoked paprika, and the 1 tablespoon of tomato paste to the pot. Stir everything together and cook for 2 minutes, stirring constantly.
5. 5Pour in the 2 cups of chicken broth and stir to combine, scraping up any browned bits from the bottom of the pot. Bring the liquid to a gentle simmer, then return the browned about 450 g of Hungarian sausage to the pot. Cover the pot, reduce the heat to low (121.1°C/121°C), and let it cook for 30-40 minutes, or until the potatoes are easily pierced with a fork.
6. 6Remove the pot from the heat. Stir in the 1 teaspoon of salt and the 1/2 teaspoon of black pepper. Taste the stew and add more salt or pepper if needed. Serve the Hungarian Sausage Stew hot.

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