PAPRIKA POTATOES
These tasty potatoes are golden and crusty on the outside and tender on the inside. I've served them with many kinds of meat. When a meal needs a comforting, homey touch, I whip up a batch. -Ruth Andrewson, Leavenworth, Washington
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4-6 servings.
Number Of Ingredients 3
Steps:
- In a large skillet, slowly saute potatoes in butter until golden brown, about 10-15 minutes. Sprinkle with paprika.
Nutrition Facts : Calories 245 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 73mg sodium, Carbohydrate 44g carbohydrate (4g sugars, Fiber 4g fiber), Protein 5g protein.
MUSHROOM AND POTATO PAPRIKASH
This recipe is a vegetarian adaptation of chicken paprikash, a classic dish in Hungary, where there are many regional and cultural variations. This version is not at all traditional, though mushrooms are common in Hungarian cooking. To make this dish doable on a weeknight, par-cook the potatoes while you're searing the mushrooms. If time is not an issue, you can skip that step, but it will increase the lid-on cooking time to about 30 minutes in Step 2. Avoid washing your mushrooms, which makes them less likely to sear. Instead, wipe off any dirt with a damp cloth. Meaty trumpet mushrooms add a wonderful texture in the stew, but you can use any mushrooms you like, including all-purpose creminis. This recipe can also be made in an Instant Pot. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Sarah DiGregorio
Categories dinner, soups and stews, main course
Time 45m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Warm the oil in a Dutch oven over high heat. Add half the mushrooms, season with salt, and brown for 5 minutes, stirring once or twice. Meanwhile, spread the potatoes on a plate or a shallow bowl and microwave for 3 to 5 minutes; they should be about halfway cooked, not fully. (If you don't have a microwave, you can parcook in salted boiling water for 3 to 5 minutes instead.) Transfer the first batch of mushrooms to a plate, add a little more oil if the pan is dry, and brown the second batch the same way, seasoning with salt and transferring them to the plate when done.
- Reduce the heat to medium-high. Add the butter to the pot, then the onion. Season with salt and cook for 3 minutes, stirring, until the onion just begins to soften. Add the garlic and cook for 2 more minutes, until the onion is soft and the garlic is fragrant. Reduce the heat to low and add the sweet and smoked paprikas; stir well to combine the spices with the onion. Add the wine, increase the heat to medium and let it come to a simmer while you scrape up any browned bits on the bottom of the pot. Add the vegetable stock and the crushed tomatoes, then the potatoes and mushrooms, along with any liquid that accumulated on the plate. Season generously with black pepper. Increase the heat to high to bring the mixture to a boil, then reduce the heat to maintain a simmer and cover the pot. Cook for 15 minutes.
- Uncover the pot and cook for about 5 minutes more, until the potatoes are fully tender and the liquid has reduced a bit. Meanwhile, combine the sour cream and flour in a medium bowl, then whisk a few ladlefuls of the hot liquid into the sour cream mixture. Reduce the heat to low, then add the sour cream mixture and herbs to the pot. Stir well, and adjust the texture of the stew with up to ½ cup of water if it is too thick for your taste. Taste and add more salt and pepper, if you like.
PAPRIKASH
Meat & Potatoes my best friends. Our house is always full of guys big and little ones and they all want something with meat and potatoes. This dish is satifying, filling and packed full of great flavors. I like serving it with crunchy bread to break and dip into the soup.
Provided by Natalie Loop
Categories Other Side Dishes
Time 3h
Number Of Ingredients 11
Steps:
- 1. In a large Dutch-oven or heavy pot over medium-high heat, add 2 tablespoons of olive oil. When it is hot, add the cubed beef and a season with salt and pepper. Stir the meat a couple of times, and cook for about 5-6 minutes. Transfer the beef, along with it's juices, to a bowl and set aside.
- 2. In the same Dutch-oven over medium-high heat, add the remaining 3 tablespoons of olive oil. When it is hot, add the onion. Cook for about 5- 10 minutes, stirring often, until they become soft and carmelized.
- 3. Still on medium-high heat, add 5 tablespoons of paprika to the browned onions and stir for about 30 seconds. Add 2 quarts of beef broth, the reserved cooked beef and juices, 1 teaspoon salt, and black pepper. Bring to a boil.
- 4. Reduce heat to simmer. Simmer on low-medium for about 2 hours, or until the beef is very tender.
- 5. When the beef is tender, raise the temperature to medium and add the cubed potatoes. Cook for about 15 minutes, or until the potatoes are cooked through and tender, but not falling apart.
- 6. Meanwhile, in a medium bowl, using a large spoon, mix the lightly beaten eggs with the flour and 1 teaspoon salt. It will form a sticky paste. This is normal. When the potatoes are cooked through, begin to add the dumplings one at a time. Using a small spoon, gently "plop" a bite-sized portion into the hot soup. You may want to use another spoon (or your finger) to help you. It will sink at first, and then float to the top. Repeat until all of the egg/flour mixture is in the soup. The soup will look crowded, and you will need to "push" some of the dumplings out of the way to make room for more.
- 7. Once they are all in the soup, let them cook for another 5-10 minutes. At this point, taste the soup. Much of the flavor is dependent on the amount of salt. Add more if necessary. Remove from the heat and stir in the parsley if desired. Enjoy with a piece of crusty bread.
ROAST POTATOES WITH PAPRIKA
Make roast potatoes that are tasty and healthy. Smoked paprika adds flavour and we have a top tip for a crispy finish. Ideal for Sunday lunch, or Christmas Day
Provided by Sophie Godwin - Cookery writer
Categories Side dish
Time 1h40m
Number Of Ingredients 3
Steps:
- Heat oven to 200C/180C fan/gas 6. Add the potatoes to a pan of cold salted water, bring to a boil, then simmer for 5 mins until partly tender. Drain and steam dry for a few mins in a colander.
- Return the potatoes to the saucepan, and add the oil, paprika and plenty of salt and pepper. Cover with a lid, then shake the pan around to roughen the edges of the potatoes and thoroughly coat them in the paprika and oil. Tip the potatoes into a large roasting tin, making sure they are evenly spaced apart. Scrape in all the fluffy potato mess - these make the best crispy bits!
- Roast the potatoes for 1 hr 15 mins, turning halfway, until extremely fluffy and crisp.
Nutrition Facts : Calories 297 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
PAPRIKA ROASTED POTATOES
Provided by Food Network
Yield 4 cups--4 servings
Number Of Ingredients 6
Steps:
- Combine all the ingredients in a large roasting pan and toss thoroughly to coat the potatoes with the seasonings. Cover with plastic wrap and let marinate for 30 minutes. Meanwhile, preheat the oven to 350 degrees F. Uncover the pan and roast the potatoes for 35 to 40 minutes, until they are golden and crisp. Serve immediately.;
INSTANT POT MUSHROOM AND POTATO PAPRIKASH
An electric pressure cooker is the very best appliance to use when you want deep, long-simmered flavor in very little time. Here, it's used to make quick work of this comforting, cold-weather stew, a vegetarian adaptation of the classic Hungarian dish chicken paprikash. This version is not at all traditional, though it has mushrooms, which are common in Hungarian cooking. Avoid washing your mushrooms, which makes them less likely to sear. Instead, wipe off any dirt with a damp cloth. Meaty trumpet mushrooms add a wonderful texture to the stew, but you can use any mushrooms you like, including all-purpose creminis. This recipe can also be prepared on the stovetop. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Sarah DiGregorio
Categories vegetables, main course
Time 35m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Turn on a 6- to 8-quart electric pressure cooker and select the sauté setting (on the more, or hot, setting, if you have it). Add the vegetable oil, then half of the mushrooms. Season with salt, and brown for about 5 minutes, stirring once or twice. Remove the first batch of mushrooms and place on a plate. Add a little more oil if the pot is dry, and brown the second batch the same way, seasoning with salt and transferring the mushrooms to the plate when done.
- Add the butter to the pot, then the onion. Season with salt and cook for 2 minutes, stirring, until the onion just begins to soften. Add the garlic, and cook for 1 minute more, until the garlic is fragrant. Add the sweet and smoked paprikas; stir well to combine the spices with the onion. Add the wine and carefully scrape up all the browned bits on the bottom of the pot with a spatula. Add the vegetable stock, then the potatoes and mushrooms, along with any accumulated liquid on the plate. Season generously with black pepper. Turn off the sauté setting. Close the lid and twist the pressure knob to seal. Cook on high pressure for 2 minutes.
- Turn off the pressure cooker and quick-release the pressure by carefully turning the pressure knob to venting. While the steam releases, combine the sour cream with the flour in a medium bowl. Uncover the pot and stir in the crushed tomatoes. Whisk a few ladlefuls of the hot liquid into the sour cream mixture. Add the sour cream mixture and the herbs to the pot. Stir well, and adjust the texture of the stew with up to ½ cup of water if it is too thick for your taste. Taste and add more salt and pepper, if you like.
PAPRIKASH POTATOES
The sour cream sauce in this potato dish is typically Hungarian. Serve this with a roast and sauerkraut.
Provided by Sackville
Categories Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large, shallow pan, saute the onion and garlic in the bacon drippings until soft.
- Add the paprika, cayenne, bell pepper, and caraway seeds and saute for another 1-2 minutes.
- Add the potatoes, wine, and black pepper.
- Simmer, covered, for 20 minutes or until the potatoes are done.
- Add water as necessary but maintain a thick consistency.
- Stir in the sour cream and simmer until heated through.
FAST AND EASY PAPRIKA POTATOES
Make and share this Fast and Easy Paprika Potatoes recipe from Food.com.
Provided by FDADELKARIM
Categories Potato
Time 10m
Yield 2-3 serving(s)
Number Of Ingredients 5
Steps:
- Melt the butter in a small frying pan.
- Add the spices to the butter and stir.
- Drain the liquid from the canned potatoes and add the potatoes to the pan.
- Stir with a wooden spoon to coat all the sides of the potatoes.
- Cook on medium heat for 5 to 7 minutes.
- Note: Adding the spices to the butter ensures that all the potatoes are evenly coated.
HUNGARIAN PAPRIKA POTATOES (PAPRIKAS KRUMPLI)
Make and share this Hungarian Paprika Potatoes (Paprikas Krumpli) recipe from Food.com.
Provided by Anthony Gougoutris
Categories Hungarian
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan, melt butter and olive oil.
- Sauté the onions for 5 minutes.
- Put all of the rest of the ingredients into the pot, just barely covering the potatoes with water.
- Bring to a boil, then reduce to a simmer.
- Avoid stirring as much as you can to keep the potatoes from breaking apart.
- Cook for 30 minutes or until tender.
More about "paprikash potatoes recipes"
VEGETARIAN POTATO PAPRIKASH RECIPE - THE WANDERLUST …
From thewanderlustkitchen.com
4.5/5 (146)Total Time 45 minsCategory Main DishCalories 487 per serving
- Heat a large non-stick skillet over medium-high heat. Add the oil and potatoes along with a few generous pinches of salt; saute for 3 to 5 minutes, until the potatoes begin to brown. Add the onions and saute for another 3 minutes to soften and brown.
- Add the garlic, paprika, and cayenne (if using); stir well. Immediately add the broth and wine to prevent the paprika from burning. Stir in the tomatoes and bring the mixture to a boil.
- Add the butter. Reduce the heat to medium and simmer uncovered for 15 to 20 minutes, or until the potatoes are very tender. Turn off the heat and stir in the sour cream. Taste and add salt and pepper to your liking.
ROASTED POTATOES WITH PAPRIKA RECIPE - THE SPRUCE EATS
From thespruceeats.com
4/5 (75)Total Time 1 hrCategory Side Dish, DinnerCalories 329 per serving
HUNGARIAN POTATO PAPRIKA RECIPE (PAPRIKáS KRUMPLI
From budapestcookingclass.com
CAST IRON SKILLET PAPRIKA POTATOES - FORK IN THE ROAD
From forkintheroad.co
ROASTED SPANISH POTATOES WITH PAPRIKA AND PARSLEY …
From sidechef.com
GARLIC ROASTED POTATOES WITH PAPRIKA - RACHEL COOKS®
AN EASY RECIPE FOR A TANGY NO-MAYO POTATO SALAD - EATER
From eater.com
EASY CHICKEN PAPRIKASH • YOU SAY POTATOES
From yousaypotatoes.com
PAPRIKA SMASHED POTATOES - SKINNYTASTE
From skinnytaste.com
GRILLED PORK TENDERLOIN WITH EASY MARINADE RECIPE | BON APPéTIT
From bonappetit.com
MY GRANDMA’S 3-INGREDIENT ROASTED POTATOES RECIPE | KITCHN
From thekitchn.com
MARTHA STEWART’S FAVORITE POTATO SALAD RECIPE WITH HARD
From sheknows.com
RECIPE FOR PASTA AND POTATOES – PASTA E PATATE - THE GUARDIAN
From theguardian.com
POTATO PAPRIKASH (HUNGARIAN POTATO PAPRIKASH) - BIGOVEN
From bigoven.com
MOLLY YEH'S ROASTED POTATOES WITH PAPRIKA MAYO - FOOD52
From food52.com
ROASTED POTATO SALAD, CRISP-EDGED SMASH BURGERS AND SMOKED …
From nytimes.com
ROASTED SHEET PAN POTATO SALAD RECIPE - NYT COOKING
From cooking.nytimes.com
ROASTED BABY POTATOES - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
CRISP SWEET POTATOES WITH SPICY MAYO | POTATO WEDGES - SBS
From sbs.com.au
PAPRIKA POTATOES | AMERICA'S TEST KITCHEN RECIPE
From americastestkitchen.com
PREPPING MEMORIAL DAY POTATO SALAD? AVOID RUSSETS, AND USE
From thegrio.com
CHIVE PESTO POTATO SALAD RECIPE - NYT COOKING
From cooking.nytimes.com
POTATOES, ASPARAGUS AND PARMESAN SOUP RECIPE - THE WASHINGTON …
From washingtonpost.com
CLASSIC POTATO SALAD RECIPE | BON APPéTIT
From bonappetit.com
RECIPE: HEARTY BOWLS OF KOREAN-STYLE VEGETABLE AND NOODLE SOUP …
From bostonglobe.com
POTATOES PAPRIKASH RECIPE - FOOD.COM
From food.com
HOW A SIMPLE SOUP CAN BE A GATEWAY TO 3 ADDITIONAL MEALS
From washingtonpost.com
RUSTIC PAPRIKA POTATOES RECIPE • VEGGIE SOCIETY
From veggiesociety.com
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #low-protein #side-dishes #eggs-dairy #potatoes #vegetables #hungarian #easy #european #heirloom-historical #holiday-event #vegetarian #dietary #spicy #low-sodium #low-calorie #comfort-food #low-in-something #taste-mood
You'll also love