There are so many Hungarian recipes that start with “onions and paprika” that I have recipe books that devote an entire section to this. The most common onion/paprika combo is chicken, but the list goes on - pork, beef, veal, lamb, mushrooms, wild game. This dish starts with onions and paprika, then adds Hungarian smoked sausage and potatoes. I suppose it could be categorized as peasant food. My mother made it. I loved it. I have rarely made it. Who knows why? That will now change.
I have more Hungarian cookbooks than any one person needs. Some do not even mention Paprikas Krumpli. Of those that do, one extreme is a 1960 recipe listing as ingredients only shortening, paprika, potatoes, water and salt. The other extreme adds onion (yes) and green pepper and tomatoes (not me). That onion, pepper, tomato mix is what Hungarians call Lecso - sort of like a ratatouille. There’s no law saying you can’t add potatoes to that, but it makes it a different dish.
Getting Ready
for most of these ingredients, see NOTES at the end
lard
Hungarian smoked sausage - these usually come as two connected links; I use mild, or use hot/spicy if you prefer
large onion
good quality Hungarian paprika
Vegeta (optional)
4 lbs. potatoes (Yukon Gold) cut into 1/2” chunks
salt
If you want to prep ahead, chop the onions, slice the smoked sausage, peel and cut up the potatoes (then cover the potatoes with water to keep them fresh before using).
2 TB lard
1 large onion
Melt 2 TB lard in a pot (I use a Le Creuset Dutch Oven). Chop the onion into 1/4- 1/2” chunks. On medium heat, saute the onions until they turn soft and translucent. Do not caramelize them.
2 links of Hungarian smoked sausage
1.5 TB paprika powder
1 TB each of paprika cream and gulyas cream
2 tsp Vegeta (if using)
Slice the sausage into 1/8 - 1/4” rounds and add them to the lard/onion mixture. Cook for about 3 minutes, releasing the flavour of the sausage into the lard/onion mixture.
Pull the pan off the heat for a moment as you add the paprika powder and the two paprika creams. Why? Because paprika can burn. After a few minutes, return the pot to the heat and add the Vegeta if using.
4 lbs. potatoes
salt to taste
Peel the potatoes and cut into 1/2” chunks. If you prepped this ahead of time, drain the potatoes and add them to the pot, stirring to coat them with the paprika mixture. Add water until it almost covers the potatoes. (See the next paragraph.) Bring to a boil, then reduce the heat to medium and cook (uncovered) for about 30 minutes (or more - see below), stirring gently, occasionally. When all is done, add additional salt to taste.
Keep in mind that you will not be draining away any of this water once the potatoes are cooked. The goal is to end up with cooked potatoes sitting in a bit of sauce. If the potatoes are done and there’s “too much” water left, keep cooking until some of the excess water “boils away”. The trick is to end up with some sauce without cooking the potatoes for so long that they turn to mush. The photos below show an early stage of “doneness” when the potatoes are still a bit pale. A short time later, the potatoes become a tiny bit “shaggy” with rich colour and flavour. Some people say optimum flavour/appearance comes the next day.
Serve as is or with a side salad. By the way, that “sauce” is so good, it’s customary to mop it up with rye bread. Yummy!
Notes and Tips...
Lard - every Hungarian dish tastes better when you begin with lard. Use vegetable oil as an alternative.
Onions - use regular onions or sweet/Vidalia
Hungarian Sausage - is called kolbász - and there are several types of the smoked, dried versions ideal for this dish - a few of which should be readily available at delicatessens. Look for Csabai or Debreceni kolbász. They will come in mild and hot versions - your call. The dry sausage will soften a bit during the cooking and will be quite palatable.
Hungarian Paprika - use the best - read more here.
Vegeta - I’ve only begun to use this lately. Sometimes when trying to replicate a recipe I’ve had in Hungary, I end up with something very good but lacking in a small way. I discovered that most people use Vegeta. It does seem to help. Vegeta is a mixture of dehydrated vegetables, spices, and MSG. In case you haven’t noticed, there are no longer any health concerns linked to occasional intake of MSG. [Mayo Clinic]
Modifications - I’ve run across recipes that use wieners instead of sausage (hmmm) and some who lightly mash the potatoes at the end so that they suck up all that good sauce.
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