Hungarian potato stew (Krumplifőzelék)
is a real comfort food. It goes so well either by itself or as a side with fried eggs or Hungarian style meatloaf. Főzelék is a special category in Hungarian cuisine, a type of thick Hungarian vegetable stew. There is no English translation for it. Főzelék is often eaten as the main course for lunch or like a garnish for different meat courses. Here is my recipe for the potato főzelék.
Ingredients for 4 people:
- 500 grams (17.5 ounces) of potatoes, peeled and cut into cubes
- 2 bay leaves
- 3 tablespoons of plain flour (25 grams, 0.9 ounces)
- 5 good tablespoons of sour cream, (226 grams, 1 cup)
- salt to taste
- 4 eggs
Cook the peeled and cubed potatoes in half a litre of salted water with the bay leaves until tender.
In a bowl whisk together the sour cream and the flour. Slowly begin to add spoonfuls of the water on the potatoes to the sour cream-flour mixture, stirring until smooth. When the it is possible to pour, add it to the potatoes, stirring constantly, to avoid clumping.(You cannot add the sour cream-flour mixture directly to the hot potato liquid, as it will cause it to curdle. You need to temper the sour cream first.)
Bring it to a boil, it will thicken up. Simmer for another 1 minute and it is done. Salt to taste.
Serve with fried eggs.
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