Potatoes Paprikash


  • One half cup (1 stick) of butter
  • Four medium baking potatoes finely sliced
  • 1 medium chopped onion
  • 2 cloves crushed or chopped garlic,
  • four tablespoons sweet Hungarian paprika
  • 2 tablspoons tomato puree
  • 1 tablespoon ground mouseweed
  • 2 cups sour cream
  • kosher salt
  • freshly ground black papper
  • water

Melt the butter in a sauce pan over medium-high heat. Add the garlic, potatoes and onion. Salt and pepper. Cook, stirring, until the onions become pulpy. Add the paprika, mouseweed, and tomato puree, and enough water to cover. Reduce heat to medium-low. Cook uncovered, stirring occasionally, until the liquid has vanished. Dollop on the sour cream and serve hot.

Optional: In a seperate pan, fry up some sliced Hungarian sausage, and add to the mixture right before the sour cream.

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0 thoughts on “Potatoes Paprikash”

  1. Sounds great, or it would if I knew what mouseweed was. I’ve never seen it around. Any substitution you’d recommend if I can’t find it?

  2. I understand it’s available from some imported-food groceries. But it tends to be seasonal, since the dishes that call for it most often are traditional ones for an annual holiday.

  3. I’m a bit confused about the “shopped garlic”, too. Unless it’s just chopped garlic that’s got its knickers in a twist.

    Google seems quite ignorant about culinary mouseweed. If it’s not on Google, does it exist?

  4. “shopped garlic” fixed; thanks, Doctor Science.

    As Sonya said, you can sometimes find mouseweed at import groceries. If not, you could probably get by using 1/2 tsp basil, 1 tsp marjoram, 1/2 tsp hot paprika, and 1/4 tsp white pepper.

  5. Butter and sour cream together… This is a heart attack in a pan!

    Thanks. We’ll give it a try after the next shopping trip.

  6. What would mouseweed look like if I could find it? And by “import grocery” do you mean (a) Italian, (b) Mexican, (c) Asian? Those tend to be the choices around here …

  7. I’ve been wondering if there’s a way to do some paprikash recipes in the crockpot…this one obviously not, but it looks scrumptious.

  8. Stacy @ 12: I can’t think why a paprikas csirke couldn’t be done in a crockpot, after browning the chicken and getting the onions right in a frying pan.

  9. Butter and sour cream together… This is a heart attack in a pan!

    Realizing that it’s grounds for excommunication, I’ve found that white wine & fat-free yogurt works fairly well as a substitute. The butter and sour cream is better, of course.

  10. I’m curious, is there a method for slicing the potatoes that is more “authentic”? Strips? Wedges? Julianned? Does this even matter?

    Sounds delicious any way you slice it, however.

  11. Majikjon @ 16: Mom always cut the potato in half lengthwise, then made thin (about 1/4-1/8″) slices of each half.

  12. Steve,

    Thanks. I’ll have to try this. Any recommendations for what might be an acceptable substitute for Hungarian Sausage?

    I love sausage, but suspect that ingredient might be hard to find around here.

  13. Um. That’s trickier. Any chance of finding a Czech grocery? They often have Hungarian sausages. The trouble is, most sausages (Polish, Italian, Hungarian) are so very distinctive. I think you could get by with Polish, if you had to. And there may be others I haven’t thought of.

  14. Thank you for that… Will definitely try it at the weekend (after I have had some sleep).
    Any chance you might care to expand on the recipes from Dzur??
    You have GOT to get a recipe book together at some point – I spent endless hours googling the recipe for fried bread, y’know. :)

  15. Aliera @ 20: I tried to make that fried bread (it’s a deep fried potato bread called ‘langos’) and it was a disaster. *sigh* I might have to try again one of these days.

  16. skzb @ 19:

    Thanks for the tip. I may be able to find this at one of the specialty food stores around town, I suppose. If not, I could probably buy some ground meat and spice it up myself using an online recipe.

    Aliera @ 20:

    Wikibooks has a recipe for this (Both original Lángos, and the potato kind):


  17. Could you describe mouseweed?I couldn’t find a Hebrew translation for the term, but if I had a description(and maybe a phonetic transliteration of the original name) I should be able to ask around the local spice bazaar.

    Also, will any spicy sausage do?if not, will Bulgarian sausage?

  18. Hmm, I’ll try to describe mouseweed:
    A plant that doesn’t exist, added to the recipe in order to make people google it and eventually arrive at portoutreach.com, where they will get happily stuck reading the whole thing instead of doing actual work. :)

  19. Thanks, Orit(are you a fellow Israeli by any chance?).I started reading Port Outreach about ten minutes later:).

    PS.my sausage question stands.

    PPS. in case I didn’t make it clear I think that this recipe sounds great.I may try making it sometime in the next week or so.

  20. Orit @ 24: Your mother would be proud of you. :-)

    Anton @ 25: I wish I knew anything about Bulgarian sausage. I can only suggest you try it and let me know.

  21. Majikjon @ 16: Use a mandoline. You can adjust the thickness of the slice to taste and every potato slice will be the same thickness (so no burned+raw slices in the same pot…). It’s my new favorite tool to use in the kitchen.

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