Hungarian Potatoes

 

A typical Hungarian recipe that is quite reminiscent of goulash, except that instead of meat we use humble potatoes. In fact, in Magyar cuisine there are many recipes for soups or stews that are reminiscent of goulash, unified in flavor thanks to the paprika.

INGREDIENTS (4 people):

• 4 or 5 large potatoes
• 4 ripe red tomatoes
• 2 large onions (always equal weight of tomatoes and onions)
• 2 cloves of garlic
• Half a cup (100 ml) of beef broth
• 2 bay leaves
• 1 teaspoon of paprika (hot or sweet)
• Oregano or basil
• Salt
• Ground black pepper
• Extra virgin olive oil

We preheat the oven to 180 degrees (350 F). While it is heating we peel the tomatoes, remove the seeds and cut them into cubes. They can also be left without removing the seeds, cutting them into slices.

In a frying pan we pour a generous jet of oil and in it, over medium heat, add the onion and grated garlic cloves, as well as the tomato. We season them with salt, pepper and paprika. Turning them around for a couple of minutes is more than enough.

We take the sauce to a source that can be baked and spread it on the bottom. We peel the potatoes and cut them in slices. Sprinkle them with oregano, salt and pepper, pour half a glass of broth and add the bay leaves.

We bake for about an hour. The potatoes should be soft, well browned and there should be no broth left. If there is broth left, we will give a little more time.

A good accompaniment but also a recipe that makes an excellent starter.