Vegetarian Potato Paprikash Recipe
This Vegetarian Potato Paprikash is a modified traditional Hungarian dish with a tangy sauce that comes together quickly and easily.
Servings: 4 main servings
Calories: 487kcal
Ingredients
- 2 Tbsp vegetable oil
- 3 large waxy potatoes cut into bite-sized pieces (about 3 cups)
- 1 medium yellow onion thinly sliced
- 3 cloves garlic minced
- 2 Tbsp sweet Hungarian paprika
- 1/8 tsp cayenne pepper optional
- 1/2 cup vegetarian broth vegetable or 'chik-n' flavored
- 1/2 cup dry white wine
- 1/2 of a 14-oz 400g can of diced tomatoes
- 1 Tbsp unsalted butter
- 1/4 cup full-fat sour cream*
- Salt and Pepper to taste
Instructions
- Heat a large non-stick skillet over medium-high heat. Add the oil and potatoes along with a few generous pinches of salt; sauté for 3 to 5 minutes, until the potatoes begin to brown.
- Next, add the onions and sauté for another 3 minutes to soften and brown.
- Add the garlic, paprika, and cayenne (if using); stir well. Immediately add the broth and wine to prevent the paprika from burning.
- Then, stir in the tomatoes and bring the mixture to a boil.
- Add the butter. Reduce the heat to medium and simmer uncovered for 15 to 20 minutes, or until the potatoes are very tender.
- Turn off the heat and stir in the sour cream.
- Taste and add salt and black pepper to your liking, garnish with fresh parsley, serve, and enjoy!
Video
Notes
*You can use full-fat Greek yogurt in a pinch
You can store this recipe in an airtight container in your fridge for 3-4 days. If you want to freeze this recipe you can put it in an airtight container in your freezer for up to 2 months.
To reheat, thaw to fridge temperature and heat in the microwave or on the stovetop over medium heat until everything has warmed through.
Nutrition
Serving: 1serving | Calories: 487kcal | Carbohydrates: 78g | Protein: 13g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Cholesterol: 17mg | Sodium: 985mg | Fiber: 19g | Sugar: 22g
