Hungarian Paprika Mushroom and Potato Stew
Equipment
- Slow Cooker
- Large Skillet
Ingredients
- 4 medium Yukon gold potatoes, cubed
- 1 pound cremini mushrooms, quartered
- 1 large onion, diced
- 3 garlic cloves, minced
- 3 tablespoons Hungarian sweet paprika
- 1 teaspoon smoked paprika
- 1 carrot, peeled and sliced
- 3 cups vegetable broth
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Chopped fresh parsley for serving
Instructions
- Heat the olive oil in a skillet over medium heat. Add the onion and carrot, then cook for 4 minutes until the onion softens.
- Stir in the garlic, sweet paprika, and smoked paprika. Cook for 1 minute more to toast the spices without burning them.
- Transfer the onion mixture to the slow cooker. Add the potatoes, mushrooms, vegetable broth, and tomato paste. Stir to combine.
- Cover and cook on low for 7 hours or high for 4 hours, until the potatoes are fork-tender.
- Taste and season with salt and black pepper. Serve hot, topped with chopped fresh parsley.
Notes
Mushrooms release quite a bit of liquid during cooking, so avoid adding extra broth unless the stew looks too thick at the end. Leftovers keep well in the fridge for up to three days and reheat smoothly on the stove with a splash of broth to loosen the texture.
Course: Main Course
Cuisine: Hungarian
Equipment: Slow Cooker, Large Skillet
Cuisine: Hungarian
Equipment: Slow Cooker, Large Skillet