Hey Charmers! I could really use some guest bloggers for Recipe Mondays so email me at corvaxgirl [at] gmail [dottie] com with a favorite recipe of yours that you make, a strange sounding retro recipe that you have (and where it came from and if you like, thoughts on the book), a picture of the finished product (optional) and what name you would like it credited to and a link to your blog or shop if you like!
When it’s cold out and the rain won’t stop, when the pretty leaves have
turned into slippery mush, I turn to the recipes that my Hungarian
grandmother taught me years ago. There are several that I love,
including gulash and paprika chicken, but none sticks to the ribs like a
dish called ‘Paprikash Krumpli.” In its most basic form, it is a sort of
stew of potatoes and sausage, but it is infinitely changeable, just as
the seasons are.
Like most Hungarian recipes, this is probably not diet friendly,
although it isn’t horrific, either. My grandmother would huff and grunt
at me, occasionally yelling in that incomprehensible Hungarian language,
because I refused to use lard in my creations. However, she agreed that
the flavors I ended up with were truly and traditionally Hungarian.
* good Hungarian paprika (sweet), about 4 – 5 tablespoons
* 10 good size potatoes, cut in approximately 1″ cubes
* 1 lb of sausage of your choice
* several strips of raw bacon, cut into pieces
* 1 large onion, roughly chopped
* 2 tablespoons olive oil
* white mushrooms, quartered (optional)
* spices to taste (salt, pepper, garlic)
In a large stew pot, toss in the bacon and cook until it’s done but not
crisp. Add the onions and saute them until they are soft and clear. You
may need the olive oil depending on how much bacon you used and how
fatty it was. Add a tablespoon of paprika and stir well until the onions
are RED. Please note: do not use American paprika, which is largely a
coloring agent and has very little flavor. Hungarian paprika has a
distinct smokey flavor that is essential to this recipe. You can get a
nice tin of good quality paprika at most grocery stores. I use Szekged
Add the sausage and cook until it is ready. I prefer a nice kelbasa
sausage, but I have made it with everything from hot dogs to expensive
andouille sausage. You can even use a mix if you have sausage ends. The
saltier your sausage is, the less other spices you will want to add.
Add your potatoes (you may use a few more or less than 10, but your pot
should be filled to within an inch or so of the top of the pot).
Sprinkle it liberally with another two or more tablespoons of paprika.
Fill the pot with enough water to just barely cover the potatoes, and
bring it to a rapid boil. Reduce the heat, and simmer for 30 minutes.
After the 30 minute mark, you will need to check on your pot more
frequently. Stir often, but don’t be afraid of a little sticking on the
bottom of the pot. Just scrape it off and keep stirring until it’s
absorbed back into the stew. You should cook this until it is red
throughout, and the potatoes are literally falling apart. If it’s too
thick for your taste, you can add a bit of water to thin it out at the
end, but do it in tiny amounts. It’s ready when the potatoes have
completely lost their sharp edges and are quite mushy.
My grandmother served this dish up with hot crusty bread and lots of
butter, and a side of cucumber salad (thin sliced cucumbers mixed with
sour cream and salt and pepper, basically). I often dispense with the
cucumbers and add home made pickles or a side salad, but it would do
equally well with a side of corn or peas, or cauliflower with cheese