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.
HUNGARIAN PORK AND POTATOES
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. Rub the pork all over with 2 teaspoons paprika and 1/2 teaspoon salt. Heat 1 tablespoon olive oil in a large Dutch oven or pot over medium-high heat. Add the pork and cook, turning until browned, 3 minutes. Remove to a rimmed baking sheet. Roast until a thermometer inserted into the center reaches 145 degrees F, about 18 minutes. Let rest 5 minutes.
- Meanwhile, wipe the pot clean and heat the remaining 1 tablespoon olive oil over medium-high heat. Add the potatoes and cook, stirring occasionally, until lightly browned, 4 minutes. Stir in the cabbage, onion, the remaining 1 teaspoon paprika and 1/2 teaspoon salt. Cover and cook, stirring occasionally, until the cabbage wilts slightly, about 4 minutes.
- Add the broth and brown sugar. Bring to a boil, then reduce the heat to medium low; cover and cook until the vegetables are tender, 8 to 10 minutes. Stir in the vinegar. Increase the heat to medium high; cook until the sauce is reduced, 4 minutes. Add the herbs. Slice the pork; serve with the vegetables. Top with the sour cream and more paprika.
Nutrition Facts : Calories 420 calorie, Fat 15 grams, SaturatedFat 5 grams, Cholesterol 100 milligrams, Sodium 440 milligrams, Carbohydrate 34 grams, Fiber 6 grams, Protein 35 grams
RAKOTT KRUMPLI (HUNGARIAN LAYERED POTATOES)
Described as "comfort food".Only four ingredients. Very rich. Easy to prepare, tastes wonderful. Don't be suprized if people beg you for the recipe.
Provided by elove5683
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Boil peeled potatoes until fork inserted tells you it's cooked.
- Boil eggs until hardboiled.
- Slice potatoes to form medallions.
- Slice eggs.
- In casserole dish, layer butter, sour cream, potatoes and eggs until used up.
- Sour cream should be top layer.
- Cover, put in 350 degree oven for about 1 hour or until brown.
- Add salt to taste and enjoy.
- Best if eaten fresh.
Nutrition Facts : Calories 569.2, Fat 48.5, SaturatedFat 30, Cholesterol 185.6, Sodium 290.4, Carbohydrate 28.2, Fiber 3.1, Sugar 1.4, Protein 7.7
HUNGARIAN CABBAGE AND POTATOES
Make and share this Hungarian Cabbage and Potatoes recipe from Food.com.
Provided by littlemafia
Categories Potato
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Boil potatoes until half done.
- Add cabbage and more water if necessary, to barely cover. Continue to cook gently until cabbage is cooked but still crisp. Stir cabbage and potato now and then.
- While cabbage and potato are cooking melt oil in saucepan and add flour. Cook over low heat stirring constantly until mixture is light tan in color.
- Remove from heat; add garlic caraway seed and paprika; mix to combine. When cabbage adn potato are cooked add flour mixture to pot and stir in quickly so lumps do not form.
- Continue to simmer so flavors blend about 10 minute Season w/ salt and pepper to taste.
HUNGARIAN POTATOES
This recipe is an adoptee from the RecipeZaar account. It's a nice, simple potato casserole; very satisfying. Next time I make it, I will toss the potatoes with most of the butter, rather than leaving the butter in the bottom of the casserole. I will also drizzle the top with some butter (the breadcrumbs don't seem to brown, otherwise). I hope you like it!
Provided by Aunt Cookie
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pour melted butter in a casserole.
- In a medium bowl, combine eggs, sour cream, salt and pepper and mix well.
- Layer in casserole half of the potatoes, green onions, sour cream mixture and bread crumbs.
- Repeat a second layer of each.
- Sprinkle with paprika.
- Bake in 350 F for 30 minutes.
Nutrition Facts : Calories 884, Fat 54.2, SaturatedFat 31.6, Cholesterol 323.6, Sodium 1377.3, Carbohydrate 81.7, Fiber 8.6, Sugar 5.2, Protein 20.5
HUNGARIAN STYLE POTATOES & GREEN BEANS
Make and share this Hungarian Style Potatoes & Green Beans recipe from Food.com.
Provided by Dreamer in Ontario
Categories Potato
Time 22m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Add a bit of water to a microwavable bowl with a steamer basket.
- Place potatoes and beans in the steamer basket.
- Cover and microwave for 3 minutes on High.
- Allow to stand for 2 minutes.
- Add the onion and microwave for another minute.
- Allow to stand for 1 minute.
- Place cooked veggies in a bowl (discard the water).
- Add the tomato, parsley, olive oil, butter buds and paprika.
- Toss well to combine all ingredients.
- Serve immediately.
Nutrition Facts : Calories 109.8, Fat 2.5, SaturatedFat 0.4, Sodium 21.1, Carbohydrate 20.3, Fiber 3.8, Sugar 3.5, Protein 2.9
HUNGARIAN PAPRIKA POTATOES
This is based on a recipe from Jill Norman's book, The Complete Book of Spices. The recipe intro says, "These potatoes are good with chops and sausages."
Provided by mersaydees
Categories Potato
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt the butter with the olive oil in a Dutch oven, and saute the shallots until soft. Stir in the paprika and cook for a few minutes.
- Add the tomatoes, salt to taste, and potatoes. Add the stock and sour cream.
- Cover and cook in preheated 400 degree F oven for about 1 hour, until the liquid is nearly absorbed.
RAKOTT KRUMPLI 2 (HUNGARIAN LAYERED POTATOES 2)
Make and share this Rakott Krumpli 2 (Hungarian Layered Potatoes 2) recipe from Food.com.
Provided by Zsuzsa
Categories Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Grease a shallow casserole dish with the butter or margarine.
- Boil potatoes in their skin until tender, but still firm.
- Pre-heat oven to around 200 degrees celsius.
- Layer the potatoes, eggs and ham in the casserole dish, finishing with ham on the top.
- Place polish sausage around edge of dish, if using.
- Cover with sour cream.
- Put bacon or speck on the top.
- Bake for around 15-20 minutes.
- Enjoy!
Nutrition Facts : Calories 616.8, Fat 35.3, SaturatedFat 18, Cholesterol 347.1, Sodium 331.3, Carbohydrate 58.4, Fiber 7, Sugar 5.3, Protein 18.1
HUNGARIAN PAPRIKA POTATOES
The paprika lends color, rich flavor and texture to potatoes. From For the Love of Potatoes! by Darlene Kronschnabel.
Provided by Vicki Butts (lazyme)
Categories Potatoes
Time 40m
Number Of Ingredients 8
Steps:
- 1. In a heavy saucepan, sauté onion in butter until transparent. Add potatoes, paprika, green pepper, salt, pepper, and 1 cup of water.
- 2. Continue cooking over low heat until the potatoes are tender, adding a little more water if necessary. Don't stir, but shake the pan occasionally, as stirring can break up the potatoes.
- 3. Serve warm.
HUNGARIAN CHRISTMAS MASHED POTATOES
I found reference to this recipe at a Budapest Tourist Guide. There it was called 'Mashed potatoes with mustard seeds and deep fried onion'. I couldn't find a recipe but I did sort of find the components at various websites then I combined them & reworked it a bit. The onions need to be very soft & caramelized. This looks like a bowl of sweet potatoes with all that paprika! I would love some feedback!
Provided by Elmotoo
Categories Mashed Potatoes
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Boil peeled and quartered potatoes in salted water till tender.
- While potatoes are cooking --.
- Heat skillet. Add mustard seeds. Cover & shake until the popping slows. Add the butter & when melted, add the onions. Cover and cook over low heat for 15 minutes. Uncover, continue cooking over low heat for until very soft, dark & caramelized. Add the paprika. Stir over lowest heat for a minute or two until the paprika has lost its raw taste. Set aside.
- Back to the potatoes --.
- Strain off cooking water & mash. Add 1/2c of the sour cream and blend into potatoes. Add the egg into the potatoes and whip. Add the stick of butter & the remaining sour cream to taste. Stir in the onion mixture. Add salt to taste.
Nutrition Facts : Calories 414, Fat 20, SaturatedFat 11.9, Cholesterol 72.6, Sodium 172.2, Carbohydrate 53.6, Fiber 7.5, Sugar 5.5, Protein 7.8
HUNGARIAN-STYLE POTATOES
Number Of Ingredients 12
Steps:
- In a large skillet over medium heat, sauté onion in hot olive oil until soft, but not brown. Add celery. Sprinkle flour over the top. Stir in salt, paprika and cayenne, then potatoes. Pour vegetable juice cocktail over mixture. Bring to a boil reduce heat to low, cover and cook for 30 minutes or just until potatoes are tender, stirring occasionally.Stir in green pepper. Cover and cook for 5 minutes or until green pepper is crisp-tender. Stir in sour cream until blended.Transfer to a warm serving dish. Garnish with parsley.
Nutrition Facts : Nutritional Facts Serves
HUNGARIAN EASTER POTATOES
This Hungarian Easter Potatoe Dish Brings back many memories of yester-year. We use to have it at every major holiday.
Provided by phuculak
Categories Potato
Time 3h20m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- 300 degree oven large oven casserole.
- Boil potatoes with skin on, in
- salted water until fork tender.
- Remove from hot water and place in
- covered bowl in fridge to cool off. Do this while hot.Bring eggs to boil, cover and remove from heat. Wait 15 minutes and place in COLD water. When cool, peel and slice THICKLY. Set aside. Meanwhile -
- melt butter in good size saucepan. Add sliced onions and garlic. Sautee until onions are cooked but NOT browned and remove both pieces of garlic. Discard the garlic. In separate bowl, mix chicken broth and sour cream until well blended - there may be lumps of sour cream - don't worry, they will melt in as they heat up later on.
- Peel potatoes. These get sliced into very thick slices or chunks. Set aside.
- Assembly --
- Place 1/4 of onions and butter in bottom of casserole; then 1/4 of potatoes and 1/4 of eggs. Sprinkle with salt, pepper and paprika. Continue to build layers until all is used. When done, stick the handle of a wooden spoon, or a table knife down through the center and wiggle to make opening larger. Make other holes as needed. Pour sour cream mix into casserole. Cover with top or aluminum foil and place in slow oven. Allow to heat through thoroughly - depending on the depth of bowl, this may take 2 or 3 hours. This can't be rushed -- if you try, the sour cream will curdle and you will develop a burned taste from the bottom. This is 100% better on the second day, so make it a day before you intend to serve. MMMMMM GOOD!
- NOTES : With many of
- Grandma's dishes, everyone says they just can't make it like she did, or that there's "something" missing -- it's the garlic in this one! It adds to the dish but is so subtle that you can't taste it outright.
Nutrition Facts : Calories 584.9, Fat 42, SaturatedFat 24.6, Cholesterol 294.6, Sodium 612.9, Carbohydrate 39.6, Fiber 4.5, Sugar 3.6, Protein 14.7
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