This Potato Paprikash is a vegetarian take on a traditional Hungarian dish. With a tangy sauce that comes together quickly and easily, dinner is just 45 minutes away with this vegetarian potato recipe.
I know it’s been all-travel and no-food around here lately, but in my defense I’ve been traveling more than I’ve been cooking lately.
Which is why you are getting a Hungarian vegetarian paprikash recipe today.
I got to spend a week in Budapest and I fell in love with Hungarian food.
I adore anything with sour cream, so I decided to make a hearty potato paprikash.
The traditional version (made with chicken) is usually served over egg noodles, potatoes, or another starchy option. However, since we’ve already got potatoes in the mix, I like to eat this on its own.
A few pieces of crusty bread to soak up the sauce, a crisp green salad, and a glass of wine are all you really need here.
Now, this isn’t part of the *official* recipe, but when I made this today I also cooked up a pan of sautéed mushrooms.
Let me tell you — these salty, buttery mushrooms are absolutely delicious with the paprikash sauce.
I briefly considered stirring them into the pot of potato paprikash. In the end, I decided to keep them as a side dish. I abhor soggy mushrooms, and I feared the sauce would ruin them.
If you’d like to make a pan, here’s what you need to do: Heat equal parts unsalted butter and vegetable oil in a nonstick skillet over medium heat. Add the mushrooms and a bit of salt, then saute them until they have given up their moisture and turned golden brown. Voila!
Okay guys, there’s a steaming bowl of potato paprikash calling my name from the kitchen.
If you have any special requests for French recipes, let me know in the comments!
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Vegetarian Potato Paprikash Recipe
Ingredients
- 2 tablespoons vegetable oil
- 3 large waxy potatoes - cut into bite-sized pieces (about 3 cups)
- 1 medium yellow onion - thinly sliced
- 3 cloves garlic - minced
- 2 tablespoons sweet Hungarian paprika
- 1/8 teaspoon cayenne pepper - optional
- 1/2 cup vegetarian broth - vegetable or 'chik-n' flavored
- 1/2 cup dry white wine
- 1/2 of a 14-oz - 400g can of diced tomatoes
- 1 tablespoon unsalted butter
- 1/4 cup full-fat sour cream*
- Salt and Pepepr
Instructions
- Heat a large non-stick skillet over medium-high heat. Add the oil and potatoes along with a few generous pinches of salt; saute for 3 to 5 minutes, until the potatoes begin to brown. Add the onions and saute for another 3 minutes to soften and brown.
- Add the garlic, paprika, and cayenne (if using); stir well. Immediately add the broth and wine to prevent the paprika from burning. Stir in the tomatoes and bring the mixture to a boil.
- Add the butter. Reduce the heat to medium and simmer uncovered for 15 to 20 minutes, or until the potatoes are very tender. Turn off the heat and stir in the sour cream. Taste and add salt and pepper to your liking.
NOTES
I was hooked when I envisioned chicken paprikas but by using potatoes instead. However, the tomatoes in my opinion have no reason in this dish. Being Hungarian, we don’t put tomatoes in chicken paprikas. Ever. BUT, this was certainly good, and a meal on its own. I will make again but alter it. There’s lots of variables in your recipe. Not a fault, just a fact. Paprika is not all the same. Or, all paprikas are not created equal! Veg broths very quite a bit from manufacturer to manufacturer and will change the flavor, as well as the type of wine and diced tomatoes. Not orgasmic, but good. Thanks for the recipe!
I *LOVE* this dish. The first time I made it, I was cooking for a vegan thanksgiving feast where each person brings a dish that represents their culture. I was thinking “oh f***, what on earth am I going to bring?” My family is Hungarian and all I know is smoked meats and full fat sour cream. I’m so glad that I found this recipe, this was exactly what I needed. I followed to the letter but added a can of diced tomatoes, because tomatoes are very important to paprikash in my household! Adding the tomatoes before the spices, broth, and wine was a good call because the second time I made it I added them too late in the cooking process and the result was a little rubbery. The white wine with the broth is very necessary to get the full flavor. I toasted some naan bread under the broiler and it was so perfect for dipping in the sauce. Thank you again for sharing this!
Glad you love it!
-Linda
This was delicious…. found the recipe when looking for vegetarian supper using white potatoes….definitely on my do again lis!
Hi Mary,
Glad you loved it!
– Linda
I’m glad you love Hungarian food and that you posted a Hungarian recipe! We have a dish called paprikas krumpli, which is potatoes cooked in paprika, similar to what you made but without the sour cream. We also have gomba paprikas, which is mushrooms cooked like chicken paprikas.
My nana was Hungarian (so I guess so am I, to a degree.) Chicken paprikash was a staple. I never thought to vegetarian-ize it despite being a vegetarian for a large portion of my life. But this sounds fantastic–and simple and budget friendly. I will be trying this out as soon as I can (currently on the road and lacking a kitchen.) Thanks for making a family recipe new again!
I’m so glad this recipe speaks to you! Sour cream and potatoes are always a good idea 🙂
I’ve never tried Hungarian food before but I’m really hooked by this bowl. There are more ingredients to be used than in my imagination. The thing is that I’m not sure that I can find the sweet Hungarian paprika around 🙁
– Natalie Ellis
I have great luck finding Hungarian paprika both smoked and sweet at World Market.