I can't imagine a simpler stew than this. Loved by little ones and big ones alike, it's the perfect choice for a big family or friends cookout. And with a little extra, you can make it even better!

Ingredients for 8 people:

Preparing the paprika potatoes:

  • Peel the potatoes, wash them thoroughly, cut them into chunks and pour enough cold water over them in a bowl to cover them so that they don't brown.
  • Finely chop the onion and garlic, and cut the bacon into 4 slices, each a finger-thick.
  • The remaining bacon can be diced or sliced as you like, and the sausages can be diced into any number of rings.  
  • In the pan, first brown the bacon fat, then add the onions and continue to brown. Later add the diced peppers, then the diced tomatoes, and you have the perfect stew base.
  • Sauté the base for about 20 minutes in batches, until the peppers and tomatoes are well cooked. Then remove from the heat and sprinkle with the cumin, red pepper and pepper. That way the spices won't burn, because the flavours will dissolve nicely in the fat and the paprika will turn a nice red colour.
  • While the base is resting in this way, drop a disc into the kettle and heat it up well. Put the sliced bacon on top and start frying until it is fat. It will be a very good delicacy at the end.
  • Fry the sausage rings in the bacon fat until nice and golden brown. This will give the paprika fries an extra smoky flavour. 
  • Once you have done that, put the stew base and you're ready to add the potatoes. Add enough water to cover and continue cooking until the potatoes are tender.
  • Meanwhile, season with salt and pepper. When the potatoes are three-quarters tender, add the pre-broiled sausage rolls and continue cooking.
  • Before removing from the heat, taste and season if necessary. 
  • Serve fresh with bread served with pickles and a big spoonful of sour cream on top!

Enjoy your meal! 

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Matusz-Vad's technical chef has wanted to be a chef ever since he made his first scrambled eggs at the age of six. He has always been ambitious and has participated in several professional competitions, winning a scholarship to Valencia and later gaining experience in Austria. On his return home, he worked as a chef in several well-known restaurants and also dabbled in event management. He met Matusz-Vad as a chef and joined the company a few years later as a regional representative. His current position is his dream job. As a technical chef, he is constantly developing, brainstorming and treating our readers to better and better recipes, which not only attract professionals but also „amateurs” with a taste for gastronomy.

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