cook.
Ingredients
500 g potatoes, peeled and diced 1 onion, finely chopped 125 g smoked sausage (or debreceni), sliced 1 garlic clove, crushed 1 tbsp sweet paprika 0.5 tbsp tomato purée (or 1 fresh tomato) 0.5 green pepper (TV paprika), sliced 1 tbsp oil or lard 200 ml water or stock 0.5 tsp salt 1 pinch of black pepper 1 bay leaf Method
Heat the oil in a large pot over medium heat. Add the onion and fry until translucent, about 5 minutes. Add the sliced sausage and garlic. Fry for 2-3 minutes until the sausage starts to brown. Remove from heat. Stir in the paprika quickly (it burns in seconds), then add the tomato purée. Return to medium heat. Add the diced potatoes, green pepper, water, salt, pepper, and bay leaf. Stir well. Bring to a boil, then reduce to a gentle simmer. Cover and cook for about 20 minutes until the potatoes are tender but not falling apart. Remove the bay leaf. If the sauce is too thin, cook uncovered for a few minutes. Serve with fresh bread or pickled cucumber.