Paprikash Krumpli, Hungarian Style Potatoes In Paprika,

Do not be fooled by its innocent look! This Hungarian-style dish is a real treat!

Potatoes are simmered in steam with very little water and lots of sweet paprika. This time we have it with Shimaji and meaty King Oyster dice.

For a nutritious portion of protein, add a few tofu cubes or seitan together with the onions and mushrooms.

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 ❤️

To get a dish with protein, you can add tofu or seitan cubes together with the onions and mushrooms.

You may also like:

Vegan Goulash Soup

Tried this recipe?Let us know how it was!