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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

7 comments:

  1. This dish is real comfort food, and a favorite of mine. It is interesting to see how yours differs in the seasoning compared to how I prepare it. I sometimes use a bit of diced green pepper in mine. It goes so well either by itself or as a side with Hungarian style meatloaf.
    I was just wondering, if "Zsuzsa" is your first name or is a play on words in the name of your blog. Either way I love it as the pronunciation of it is the Hungarian word for chicken gizzards, which is something I love to eat.

    ReplyDelete
  2. Oh nothing as clever as that Cassie. The name is for real. :-)I was named Zsuzsanna, but my family calls me Zsuzsa. My youngest daughter sometimes calls me Zsuzsa. I like my name, because in Hungarian it cannot be anglosized. Kemenyen gurul le a nyelvrol. Igen mint a gizzard. :-) But I sign my name Susan and a lot of people know me as Susan. But Zsuzsanna is on my driver's licence and on my passport. People here always had fun with the spelling. If it's not important I just tell them to use Susan.

    No doubt there are many ways to prepare the krumplifozelek. I never liked my grandmother's; all I could taste was bay leaf. Maybe that is why I make mine with paprika.

    ReplyDelete
  3. Zsuzsa, it sounds fantastic! If I had the necessary ingredients I would make it tonight. When you say that Hungarians love potatoes in many ways, it reminds me of a dish my Hungarian friend loves and even ordered it when we were in Budapest to show me how weird her taste may seem: it was pasta with potatoes. (I am wondering now if I haven't seen it also on your blog... you have such an impressing number of recipes I might have forgotten). Anyway, I prefer potatoes with sausage rather than with pasta.
    Thanks for the sasuage skin tip! Very clever.

    ReplyDelete
  4. Ahhh. I understand this now.
    When I was a young girl and spent summers at my Grandfathers' summer resort (geared towards European clientel) in the Muskokas, there was a women who came up to spent a few weeks vacation with her daughter who was the same age as me.
    The daughters name was Susan but I know her mother called her Zsuzi (unsure of the spelling here).
    The recipes you are compiling on your blog bring back such wonderful memories for me.
    *Sigh* I wish I was a better baker. If I was I'd try some of the pastries which includes turos or homemade custard.

    ReplyDelete
  5. Yes Sissi, I have the recipe, it is called krumplisteszta.

    Cassie, she was probably called Zsuzsi. The Hungarian alphabet has 42 letters and one of them is "zs" which sounds something like "dzs". You might have heard of the old Hungarian born celebrity Zsazsa Gabor. The letter "zs" is pronounced exactly like that.

    ReplyDelete
  6. I was wondering if you also make the acetes version of the potato fozelek. I miss that soooooo much!

    ReplyDelete
    Replies
    1. No I don't. I may have tried it once, but obviously it didn't take. The vinegared version is used to replace the sour cream during lean times. My husband is very particular about vinegar and food, if it's not in a salad he objects to it. It probably reminds him of his childhood; no refrigeration, lack of food and eating food gone bad. But the vinegar makes sense, I for one always add a goodly chunk of sour cream to mine.

      Delete

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