Paprikás Krumpli (Hungarian Potato Paprikash)

🛒 Ingredients

• Potato 200 g · 160 kcal
• Onion 50 g · 20 kcal
• Smoked sausage (Kolbász) 75 g · 270 kcal
• Red Bell Pepper 38 g · 10 kcal
• Tomato 50 g · 9 kcal
• Sweet Paprika Powder 5 g · 13 kcal
• Hot Paprika Powder 1 g · 3 kcal
• Lard 10 g · 90 kcal
• Water 121 g · 0 kcal

👨‍🍳 Instructions

1. Prepare vegetables: Peel and dice the potatoes into 2-3 cm cubes. Finely chop the onion, slice the bell pepper into strips, and dice the tomatoes. Slice the smoked sausage into thick rounds.
2. In a large pot or Dutch oven, melt the lard over medium heat. Sauté the chopped onion until translucent, about 5-7 minutes.
3. Remove the pot from the heat and stir in the sweet and hot paprika powders immediately, mixing well to prevent burning. Quickly add a splash of water to cool the pot and prevent the paprika from burning.
4. Return the pot to low heat, add the diced potatoes, sliced bell pepper, diced tomatoes, and sliced sausage. Stir everything together to coat with the paprika mixture.
5. Pour in enough water (or broth) to just cover the ingredients. Season with salt and black pepper to taste.
6. Bring to a simmer, then cover and cook for 25-30 minutes, or until the potatoes are tender and the flavors have melded. Stir occasionally to prevent sticking.
7. Check seasoning and consistency; add more water if it becomes too thick. Serve hot, optionally garnished with fresh parsley.