Hungarian Potato Stew

Schools food heritage project 2018

Aodhan Zolnai, Cahergal NS, Aged 11

Hungarian Potato Stew
Aodhan Zalnon

Hungarian Potato stew is my favourite dish.  It’s a quick, easy family supper dish served with fresh bread.  It’s easy to make.


  1. 200g sliced Hungarian sausage (looks like chorizo)
  2. 100g diced smoked bacon
  3. 4 Tablespoons of goose fat
  4. 1 big onion diced
  5. 2 ripe tomatoes diced
  6. 1 small yellow pepper diced
  7. 2 cloves of garlic crushed
  8. 2 teaspoons of (Hungarian) paprika powder
  9. 1 teaspoon of caraway seeds ground
  10. 750 g of potatoes cut into wedges
  11. 750 mls of water
  12. Salt and pepper to taste


  1. Just put the goose fat with the chorizo and bacon in a pot.
  2. Slowly cook it and release juices.
  3. Add the onion and sauté it until it becomes soft.
  4. Remove the dish from the fire and add the paprika powder and mix it well.
  5. Put it back and add the garlic, tomatoes and pepper.
  6. Add the caraway seeds, salt and pepper.
  7. Add a cup of water and simmer.
  8. Add the wedged potatoes and the rest of the water.
  9. Cook it for 30 minutes or until it is tender.

You can make Hungarian “nobedh”, pasta dali.  Using one egg, salt and a little water, it is slowly dripped into the dish towards the end of cooking.  Some like the stew with some sour cream.

Original handwritten recipe P1


Original handwritten recipe P2


Cover page

This page was added on 28/06/2018.

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