Hungarian potato paprika is one of the most popular peasant dishes of the country, cheap, quick and delicious. You will often find in the rural areas and family cooking but rarely in restaurants. It can be a nice vegetarian dish, however, I almost always add some smoked paprika sausage.
1sweet yellow pepper (wax pepper, banana pepper or 1/2 red or yelloe bell pepper)cut into small pieces
2tbspof sweet Hungarian paprika
1/2coffeespoonof ground caraway seeds
Ground black pepper
3tbspof vegetable oil or 1heaping tbsp of pork lard
Pickles to serve
3.5ouncesof smoked paprika sausage (chorizo style)cut into ¼ inch slices
In a pot, sauté the onions in vegetable oil or pork lard over low heat, stirring frequently, until translucent. Do not let them burn. Salt lightly to help tenderize them.
Remove the pot from the heat, add the sweet Hungarian paprika, stir. Do not burn the paprika, or it will become bitter.
Add the chopped tomatoes and peppers, the minced garlic. Add 1 cup of water and cook it for about 10 minutes. Then add the sausage slices, the peeled and cubed potatoes, the ground caraway seed and pour in just enough water to cover, salt to taste, sprinkle with ground black pepper.
Cover, bring it to a boil and slowly simmer until the potatoes are tender.