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16.2.12

POTATO STEW – KRUMPLI FŐZELÉK


Hungarians enjoy potatoes in many ways. Perhaps a reminder of lean times, krumpli főzelék has never been a favoured dish. But mine is delicious and it is well worth to prepare it.

Potato stew is best with slow fried Gyulai sausage. Gyulai leaves a lovely red grease behind, which is then drizzled over the főzelék. There is a trick to make any type of sliceable smoked sausage taste better. Remove the skin first. If you first freeze the sausage and then hold it under hot tap water, the skin will simply slip off. Then slice it thin and slow fry it in olive oil. Sprinkle with Hungarian paprika and its ready. This method is an excellent substitute for Hungarian Gyulai sausage.

1 lb starchy potatoes
1/2 cup very finely diced onions
2 Tbsp olive oil
4 bay leaves
1/4 tsp marjoram
salt and pepper to taste
2 tsp Hungarian paprika
2 cups water

Thickening:
1/3 cup flour
2/3 cup sour cream
1/2 cup cold water

Garnish:
2 sticks of frozen chorizo sausage
2 Tbsp olive oil
1-2 tsp Hungarian paprika

• Peel the potatoes and chop them up.
• Dice the onion very fine.
• In a medium pot, heat the olive oil.
• Add the diced onion, the bay leaves and the marjoram.
• Sauté the onions on medium heat stirring often until onions begin to wilt. Do not let them brown.
• Add the chopped potatoes and sauté stirring for a minute or two.
• Sprinkle with the Hungarian paprika.
• Add salt and pepper to taste.
• Add two cups of water and bring to the boil.
• Reduce heat and cover the pot.
• Slowly simmer the potatoes until almost tender.
• To make the thickening, whisk together the flour and the sour cream.
• Gradually add the cold water and whisk mixture very smooth.
• Add the mixture to the potatoes and stir it into the potato stock.
• Bring it to a slow simmer and let it cook for two minutes.
• Remove pot from heat and cover.
• To make the garnish, hold 2 sticks of frozen chorizo sausage under hot tap water and pull off the skin.
• Slice the sausage very thin.
• Heat 2 Tbsp of olive oil in a non stick fry pan and add the sliced chorizo.
• Fry slowly on medium low heat for a couple of minutes.
• Stir in the paprika and remove pan from heat. [Hungarian paprika turns bitter when fried]
• Dish out the főzelék and garnish with the fried chorizo. Drizzle with a bit of red grease and serve.
• Makes 4 servings

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.

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