Best 7 Littlemafias Potato Paprikash Recipes

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**Little Mafias' Potato Paprikash: A Journey of Flavors and Comfort**

Embark on a culinary adventure with Little Mafias' Potato Paprikash, a delectable dish that embodies the essence of Hungarian comfort food. Indulge in a symphony of flavors as tender potatoes, sweet onions, and vibrant paprika dance harmoniously in a rich and creamy sauce. This hearty and comforting stew is a perfect representation of Hungarian cuisine, showcasing the perfect balance of sweet, savory, and smoky notes.

Our collection of recipes offers a diverse range of options to cater to every taste and dietary preference. From the classic potato paprikash with its traditional ingredients to variations such as the vegan potato paprikash, gluten-free option, and a simplified version for those short on time, we have you covered. Each recipe provides step-by-step instructions, ensuring that even novice cooks can recreate this culinary masterpiece in the comfort of their own kitchens.

Whether you're a seasoned home chef or just starting your culinary journey, Little Mafias' Potato Paprikash is sure to delight and impress. So, gather your ingredients, fire up the stove, and let's embark on this flavorful expedition together!

Let's cook with our recipes!

LITTLEMAFIA'S POTATO PAPRIKASH



Littlemafia's Potato Paprikash image

Need something fast? Here you go...Oh, it can be done without the peppers too. Fry a sausage next to it if looking for something more consistent. Or slice it and add it to it, like my mom used to do.These days she doesn't eat a lot of potato paprikash,though.

Provided by littlemafia

Categories     Hungarian

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

4 tablespoons oil
2 onions, finely chopped
1 garlic clove, crushed
1/4 teaspoon caraway seed
1 teaspoon paprika
1 -2 cup water
4 lbs potatoes, peeled and sliced thin
2 green peppers, seeded and cut into strips
4 tomatoes, peeled, seeded, and chopped
salt

Steps:

  • In a heavy bottomed casserole, heat the oil and fry the onions and garlic. Add the caraway seeds, paprika, and water.
  • Add the potatoes, peppers and tomatoes.
  • Simmer for 30 minutes.

Nutrition Facts : Calories 530, Fat 14.5, SaturatedFat 2, Sodium 38.3, Carbohydrate 93.1, Fiber 13.5, Sugar 10.6, Protein 11.4

HUNGARIAN PAPRIKA POTATOES (PAPRIKAS KRUMPLI)



Hungarian Paprika Potatoes (Paprikas Krumpli) image

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

2 tablespoons butter
2 tablespoons olive oil
1 large onion, diced
1 1/2 tablespoons Hungarian paprika
6 large potatoes, diced 3/4 inch (waxy type)
1 small green pepper, diced
1 large tomatoes, peeled and diced
salt and pepper, to taste
water

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.

PAPRIKASH POTATOES



Paprikash Potatoes image

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

1 large onion, sliced into rings
3 cloves garlic, minced
2 tablespoons bacon drippings or 2 tablespoons oil
3 tablespoons hot Hungarian paprika
2 teaspoons ground cayenne pepper
1 small bell pepper, stems and seeds removed,diced
1/2 teaspoon caraway seed
2 large potatoes, peeled and sliced
1 cup white wine
fresh ground black pepper
1 cup sour cream

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.

INSTANT POT MUSHROOM AND POTATO PAPRIKASH



Instant Pot Mushroom and Potato Paprikash image

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

1/4 cup vegetable oil, plus more as needed
2 pounds mushrooms, such as trumpet or cremini, tough stems removed, halved if larger than 2 inches
Salt and black pepper
1 tablespoon unsalted butter
1 large yellow or red onion, chopped
8 garlic cloves, smashed and chopped
2 tablespoons sweet paprika, preferably Hungarian
1/2 teaspoon smoked paprika
1/4 cup dry white wine
1 cup vegetable stock
1 1/2 pounds Yukon Gold potatoes, scrubbed and chopped into 1- to 2-inch pieces
1 cup sour cream, at room temperature
3 tablespoons all-purpose flour
1 (14-ounce) can crushed tomatoes
1/2 cup chopped dill or 2 teaspoons dried dill
1/2 cup chopped parsley

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.

MUSHROOM AND POTATO PAPRIKASH



Mushroom and Potato Paprikash image

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

1/4 cup vegetable oil, plus more as needed
2 pounds mushrooms, such as trumpet or cremini, tough stems removed, halved if larger than 2 inches
1 1/2 pounds Yukon Gold potatoes, scrubbed and chopped into 1-inch pieces
Salt and black pepper
1 tablespoon unsalted butter
1 large yellow or red onion, chopped
8 garlic cloves, smashed and chopped
2 tablespoons sweet paprika, preferably Hungarian
1/2 teaspoon smoked paprika
1/4 cup dry white wine
1 cup vegetable stock
1 (14-ounce) can crushed tomatoes
1 cup sour cream, at room temperature
3 tablespoons all-purpose flour
½ cup chopped fresh dill or 2 teaspoons dried dill
½ cup chopped fresh parsley

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



Paprikash image

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

5 Tbsp olive oil
2 lb beef stew meat
1 c chopped onion
5 Tbsp sweet hungarian paprika
2 qt beef broth (homemade) or good quality
2 lb yellow or yukon gold potatoes, peeled & cubed
6 large eggs slightly beaten
1 3/4 c all purpose flour
2 tsp kosher salt + more
1 tsp black pepper
parsley (optional) for garnish

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



Roast potatoes with paprika image

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

1 ½kg floury potatoes (such as Maris Piper, King Edward or Desirée), peeled and cut into halves or quarters, depending on size
100ml olive oil
2 tsp smoked paprika

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

Tips:

  • Use fresh, high-quality ingredients: This will make a big difference in the overall flavor of the dish.
  • Don't be afraid to adjust the recipe to your own taste: If you like more or less paprika, garlic, or sour cream, feel free to add or reduce the amount.
  • Serve the paprikash with a side of egg noodles, mashed potatoes, or rice: This will help to soak up the delicious sauce.
  • Leftovers can be stored in the refrigerator for up to 3 days: Reheat them gently over low heat until warmed through.

Conclusion:

Little Mafia's potato paprikash is a classic Hungarian dish that is easy to make and always a crowd-pleaser. The combination of tender potatoes, rich paprika sauce, and creamy sour cream is simply irresistible. Whether you serve it for a weeknight dinner or a special occasion, this dish is sure to be a hit. So next time you're looking for a hearty and flavorful meal, give Little Mafia's potato paprikash a try. You won't be disappointed!

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