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Potato stew in a thick, creamy sauce, sprinkled with fresh parsley
Hearty potato stew cooked in a thick, savoury paprika and sour cream sauce.

Hungarian potato stew

Author: Flavelo
Recipes Main Courses

Főzelék is one of the most brilliant inventions of Hungarian cuisine: a cross between a soup and a side dish. The thick, creamy consistency is provided by the gelatinisation of starch. In this recipe, the roux (flour fried in fat) not only thickens but adds roasted flavours thanks to the browning flour, harmonised by the acidity of sour cream.

🕒 Prep Time 10 mins
🍳 Cook Time 25 mins
⌛ Total Time 35 mins
🍽️ Servings 5 servings
🔥 Calories 320 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Saucepan for cooking
  • Small frying pan for the roux
  • Whisk for lump-free mixing

Allergen Information

⚠️ Gluten
⚠️ Milk

Instructions

1 ✓

Peel and wash the potatoes, and cut into 2x2 cm cubes.

Tip: Uniform size ensures every piece cooks at the same time.
2 ✓

Place in the saucepan, pour over enough water just to cover. Add salt, throw in the bay leaf, and cook under a lid until soft (approx. 15-20 minutes).

Tip: The essential oils of the bay leaf release best in steam. Do not overcook the potatoes; they should remain firm to the bite.
3 ✓

Prepare the roux: heat the oil in the small frying pan, add the flour. Stir constantly and fry until it is the colour of a bread roll and smells delicious.

Tip: Roasting the flour (dextrinisation) gives the distinctive flavour. If too pale, the dish remains 'floury'.
4 ✓

Remove the roux from the heat, stir in the paprika, then immediately pour in 200 ml cold water and whisk until smooth.

Tip: The shock of cold water prevents lumps forming (temperature equalisation). It is forbidden to burn the paprika as it becomes bitter.
5 ✓

Pour the roux into the boiling potatoes, and stirring constantly, boil together until it thickens.

Tip: The starch swells at this point and binds the water.
6 ✓

Mix the sour cream with a ladle of hot stew liquid (tempering), then pour back into the saucepan. Bring to a boil once, and it is ready.

Tip: If you pour cold sour cream into the hot dish, it may curdle (become grainy). Tempering avoids this.

Recipe FAQ

The roux became lumpy, what should I do?
Strain the stew through a sieve, or blend it with a stick blender (be careful not to mash the potatoes completely!).
It became too runny at the end.
Take out a ladle of liquid, mix in another teaspoon of cornflour, and pour it back.

Ingredients

  • 1 kg Potatoes
  • 200 g Sour cream
  • 2 tbsp Flour
  • 2 tbsp Oil or Lard (for the roux)
  • 1 leaf Bay leaf
  • 1 tsp Salt
  • 1 tsp Paprika (sweet)
  • 1 splash Water (enough to cover)