Potato Paprikash (Krumplipaprikás)

Ingredients

• about 910 g Potatoes
• 1 large Onion
• 2 tablespoons Sweet Paprika
• 2 cups Vegetable Broth
• 0.5 cup Sour Cream
• 0.5 cup Plain Yogurt (for dairy-free)
• 2 tablespoons Vegetable Oil
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

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

Instructions

1. 1Peel the about 910 g of potatoes and cut them into 2.54 cm cubes. Dice the 1 large onion.
2. 2Heat the 2 tablespoons of vegetable oil in a large, heavy-bottomed pot over medium heat (176.7°C / 175°C).
3. 3Add the diced onion to the pot and cook, stirring occasionally, until softened and translucent, about 5 minutes.
4. 4Stir in the 2 tablespoons of sweet paprika and cook for 1 minute more, stirring constantly until fragrant.
5. 5Add the about 910 g of cubed potatoes and the 2 cups of vegetable broth to the pot. Season with the 1 teaspoon of salt and the 0.5 teaspoon of black pepper.
6. 6Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 30-35 minutes, or until the potatoes are easily pierced with a fork and tender. Stir occasionally to prevent sticking.
7. 7Remove the pot from the heat. Stir in the 0.5 cup of sour cream (or the 0.5 cup of plain yogurt if using the dairy-free option) until well combined and the sauce is creamy.
8. 8Serve the potato paprikash hot.

Substitutions

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