I got the basics of this recipe from chili farmer Agota Hodi when I visited Her farm in Szeged, Border area between Hungary and Romania.
The Szeged and Kalocsa regions are Hungary’s traditional pepper growing areas. Hungarian paprika is known for its pigment concentration, flavor and quality.
I had more stew than I could eat, so I added cubes of feta and filled a triangle of filo pastry with the mixture, brushed the pastry with melted butter and added poppy seeds. They are delicious.
Hungarian potato and paprika stew
A chilli farmer, Agota Hodi, gave me this for lunch. It’s simple but delicious. As she said at the time, “You’re not going to get this in a restaurant, this is simple family food”. Here I’ve recreated it for you. Good fresh chili is a must. It should be kept in a cool, dark place. It must have retained its deep terracotta color. You can use smoked paprika, sweet paprika, or hot paprika depending on your taste.
Serve 6
raw material
- 3 spoon olive oil
- 2 Brown onions, thinly sliced
- 3 clove garlic, minced
- 6 Large potatoes, peeled and chopped
- 2 Red bell pepper, seeds removed, pith removed, chopped lengthwise
- 1 spoon Salt
- 1 teaspoon cumin
- 2 spoon Sweet, smoked, or hot chili peppers, or mixed chili peppers
- 3 large tomatoes, chopped
- 500 ml If you want a more liquid stew, vegetable broth or more
instruct
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Place onions in a deep pan and fry in olive oil until soft. add garlic
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Add potatoes and peppers and fry lightly. Add salt, cumin and paprika
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Add tomatoes and vegetable stock. Cook until potatoes are cooked through.
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Serve with yogurt and bread.
