Ingredients with Measurements:
- 1 pound Hungarian sausage, sliced
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons sweet paprika
- 1 teaspoon smoked paprika
- 1 teaspoon caraway seeds
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 cup chicken broth
- 1 tablespoon tomato paste
- 1 tablespoon red wine vinegar
- 1 tablespoon honey
- 1 bay leaf
- 1/4 cup sour cream
- Chopped fresh parsley, for garnish
Special equipment needed:
- Large Dutch oven or heavy-bottomed pot with lid
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat.
2. Add the sliced Hungarian sausage and cook, stirring occasionally, until browned, about 5 minutes.
3. Remove the sausage from the pot and set aside.
4. Add the chopped onion to the pot and cook, stirring occasionally, until softened, about 5 minutes.
5. Add the minced garlic, sweet paprika, smoked paprika, caraway seeds, salt, and black pepper to the pot and cook, stirring constantly, for 1 minute.
6. Add the chopped red and green bell peppers to the pot and cook, stirring occasionally, until softened, about 5 minutes.
7. Add the diced tomatoes with their juice, chicken broth, tomato paste, red wine vinegar, honey, and bay leaf to the pot and stir to combine.
8. Return the browned Hungarian sausage to the pot and stir to combine.
9. Bring the stew to a simmer, then reduce the heat to low and cover the pot with a lid.
10. Cook the stew, stirring occasionally, for 30 minutes.
11. Remove the bay leaf from the pot and discard.
12. Stir in the sour cream until well combined.
13. Serve the Hungarian sausage and paprika stew hot, garnished with chopped fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Cooking temperature: Medium-high heat for browning sausage, then low heat for simmering stew
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 450
Fat: 32g
Saturated Fat: 11g
Cholesterol: 80mg
Sodium: 1450mg
Carbohydrates: 18g
Fiber: 4g
Sugar: 11g
Protein: 22g
Substitutions for ingredients:
- Hungarian sausage can be substituted with any other smoked sausage, such as kielbasa or chorizo.
- Chicken broth can be substituted with vegetable broth or beef broth.
- Red wine vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Sour cream can be substituted with Greek yogurt or crème fraîche.
Variations:
- Add diced potatoes or carrots to the stew for extra vegetables.
- Use hot paprika instead of sweet paprika for a spicier stew.
- Add a can of drained and rinsed kidney beans to the stew for extra protein and fiber.
Tips and tricks:
- Be sure to brown the Hungarian sausage well before removing it from the pot. This will add extra flavor to the stew.
- Use a wooden spoon or spatula to stir the stew, as a metal utensil can scratch the surface of the Dutch oven or pot.
- Taste the stew before serving and adjust the seasoning as needed.
Storage instructions:
Leftover Hungarian sausage and paprika stew can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the Hungarian sausage and paprika stew in individual bowls, garnished with chopped fresh parsley.
Garnishes:
Chopped fresh parsley
Pairings:
- Crusty bread or rolls
- Mashed potatoes or boiled potatoes
- Egg noodles or spaetzle
Suggested side dishes:
- Cucumber salad
- Coleslaw
- Roasted Brussels sprouts
Troubleshooting advice:
- If the stew is too thick, add a little more chicken broth or water to thin it out.
- If the stew is too thin, simmer it uncovered for a few more minutes to reduce the liquid.
Food safety advice:
- Be sure to cook the Hungarian sausage to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftover stew in the refrigerator within 2 hours of cooking.
Food history:
Hungarian cuisine is known for its hearty stews and soups, often flavored with paprika. Paprika is a spice made from dried and ground peppers, and it is a staple in Hungarian cooking. This Hungarian sausage and paprika stew is a classic dish that showcases the flavors of the region.
Flavor profiles:
This Hungarian sausage and paprika stew is savory, smoky, and slightly sweet, with a mild heat from the paprika. The sour cream adds a tangy creaminess to the stew.
Serving suggestions:
Serve this Hungarian sausage and paprika stew with crusty bread or rolls for dipping into the flavorful broth. Mashed potatoes or boiled potatoes are also a great accompaniment, as they can be used to soak up the stew.
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Region: Hungarian