Traditional Hungarian Paprikás Krumpli: Paprika Potato and Sausage Stew

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Melt the lard and cook onions until soft and golden. Remove the pot completely from the heat, stir in paprika, then immediately add tomato, wax pepper and a splash of water.

Ingredients quick view

2 tbsp lard

2 large onions, finely chopped

2 tbsp sweet Hungarian paprika

1 kg waxy potatoes, peeled and cut into wedges

250 g smoked Hungarian kolbász, sliced

1 tomato, chopped

1 Hungarian wax pepper, sliced

1 tsp caraway seeds, optional

1 1/2 tsp salt

700 ml water

Tips quick view

Adding paprika off heat protects its sweet flavour.

Choose waxy potatoes that hold wedges while releasing some starch.

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