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 sauteed 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.
Now that I’m settled in with a functioning kitchen here in France you can expect to see lots more recipe posts. You can also follow along with me on my travels right here on Instagram.
If you have any special requests for French recipes, let me know in the comments!
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Here’s the Recipe!
- 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
- 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.
*You can use full-fat Greek yogurt in a pinch
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 487Total Fat 15gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 9gCholesterol 17mgSodium 985mgCarbohydrates 78gFiber 19gSugar 22gProtein 13g
Nutrition information has been auto-calculated for your convenience.