Hungarian Potato Stew

Potato stew ("krumplifőzelék") is an everyday, cheap and filling dish of Hungarian households – tuned tangy with mustard and vinegar, it is truly characterful.

1. Peel the potatoes, wash them, and cut them into roughly 2-3 cm cubes. Chop the onion finely, and mince the garlic.

2. In a larger pot heat the lard, and over a medium heat sweat the onion glassy in 5-6 minutes, then add the garlic and fry a further half minute.

3. Take the pot off the heat, sprinkle over the paprika, stir it in quickly, then immediately add the diced potato and toss it, so the spiced base coats it all over.

4. Pour in enough water to cover it well, add the salt, the bay leaves, the marjoram and the ground caraway, then pepper it to taste.

5. Bring it to the boil, then over a medium heat, half-covered, cook it for 20-25 minutes, until the potato softens, stirring once or twice meanwhile.

6. Mash a ladleful of cooked potato with a little of the liquid, and stir it back into the stew – this makes it naturally thick and creamy.

7. Mix the sour cream smooth with the wheat flour, loosen it with a few spoons of hot liquid, then stir it into the stew constantly.

8. Cook it over a low heat a further 3-5 minutes, so the thickening cooks out and the stew thickens.

9. Finally stir in the mustard and the vinegar, taste it, and adjust its flavour with salt, pepper or a little more vinegar. Before serving remove the bay leaves.

Tip: The mustard and vinegar give the stew its characteristic, tangy flavour – it is a real classic beside roast meats.