- 2 tablespoons olive oil
- 1 LBS cooked sausage (Black Bear Knockwurst, Hungarian Bratwurst, Kielbasa)
- 2 LBS Potatoes (6-8 medium potatoes) cut into bite size cubes and smaller pieces.
- 1/2 Lb Mushrooms
- one large onion
- two cloves garlic
- THREE tablespoons Hungarian paprika (Szeged 2 Sweet + 1 Hot was a little too spicy)
- salt and pepper to taste
- Enough broth to cover the potatoes
In a large stew pot, heat the olive oil. Slice the sausage on an angle and add it to the pot, stirring frequently.
Dice the onion and add to the sausage. When the sausage is cooked and the onion is translucent, sprinkle in the paprika a bit at a time, stirring constantly.
Let it simmer for one minute, then add your garlic, salt and pepper.
Add mushrooms and brown them.
Add the potatoes (you can do it with or without the skin) and stir it all and allow the paprika to coat the potatoes and sausage, and to cook.
Add water or broth to just barely cover your potatoes.
Bring to a boil, then reduce the heat to a quick simmer and cook until the small potatoes are falling apart. 30 minutes to an hours.
Stir every five to ten minutes, keeping an eye on the consistency of your potatoes.
When the smaller pieces are falling apart, mash a few of them, which will thicken the stew. All potatoes need not be soft and falling apart,
Done when and the liquid is no longer soupy.
Serve with sour cream.
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