Between quinoa, buckwheat, and lentils, we need comfort food from time to time, don’t we?
We all crave Soul food once in a while to help us cope with everyday challenges and keep our healthy diet pledge;)
‘Paprikash Krumpli’ – Potatoes in paprika is the perfect dish for that purpose.
Do not be fooled by its innocent look! This Hungarian-style dish is a real treat! (Caution, you might become addicted!)
Like Spanish cuisine, Hungarian cuisine uses a small variety of spices, which does not prevent it from bringing out incredibly delicious dishes and being included in the league of the best cuisines in the world!
So what do we have here:
Potatoes and onions are slowly cooked in steam, with very little water and lots of sweet paprika.
The dish is easy to make but requires love and care: stir it occasionally and add a little bit of water every few minutes to ensure it doesn’t dry out.
This time I combined graceful Shimaji and meaty King Oyster mushrooms for a surprise effect in the mouth.
For a healthy portion of protein, you can add a few tofu cubes or seitan together with the onions and mushrooms.
Enjoy and let me know how it turned out ❤️
- 1 Kg Reddish skin potatoes, washed and cut into dice of about 2 cm. no need to peal
- 1 onion, chopped
- 200 grams King Oyster mushrooms cut into 1 cm cubes.
- 200 grams Shimaji mushrooms separated.
- ¼ cup oil or to taste
- 2-3 tbsp paprika sweet , not hot!
- salt, black pepper to taste
- ½-1 cup water add gradually
- Heat oil in a large skillet or wok; Add onion and fry until onions are slightly softened.
- Add mushrooms and continue to fry until onions and mushrooms begin to brown.
- Add potatoes and spices and mix well.
- Add about a quarter cup of water, cook over medium-high heat until boiling. Lower to medium-low heat so that there is a gentle simmering. Stir, taste, and adjust seasoning if necessary; you can add more sweet paprika until you get the desired color. Cover with a lid.
- Cook for about forty minutes until the potatoes are soft so you can easily prick them with a fork; stir occasionally and add 1-2 tablespoons of water every few minutes to ensure the potatoes will not dry out.
- Remove the lid and continue to cook for a few more minutes until the water evaporates.
- Divide into plates and garnish with chopped parsley. enjoy your meal ❤️
Vegan Goulash Soup