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Potato stew

Potato stew

A very simple Hungarian dish, yet fully loaded with flavours
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Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Main Course
Cuisine Hungarian
Servings 4 servings


  • 2 lbs potatoes (about 1 kg)
  • 1 tbsp grated onion (1 small or 1/2 big onion)
  • 2 tbsp vegetable oil
  • 13 tbsp sour cream (200 ml)
  • 1 tbsp flour
  • 1 tsp salt
  • 1 tbsp tomato purée (or 1 ripe tomato diced)
  • ½ green pepper
  • 1 pinch Hungarian paprika
  • 1 pinch ground bay leaves
  • 3 bay leaves


  • Peel, wash and slice potatoes, grate onions.
  • Saute onions in vegetable oil over medium heat for 2-3 minutes. Be careful not to burn them.
    Potato stew step 1
  • Take off the heat, add paprika and ground bay leaves, stir. Add potatoes and stir again. Cook without adding water for 1-2 minutes, stirring frequently.
    Potato stew step 2
  • Add 2 cups (480 ml) of water (won't cover the potatoes completely), whole bay leaves, tomato purée and green peppers. Cook covered over low heat for 15 minutes, until potatoes become tender.
    Potato stew step 4
  • In a bowl mix sour cream and flour. Add 4-5 tbsp of the potato liquids and mix to distribute heat.
  • Pour sour cream mixture over the dish and mix smoothly not to break the potatoes too much. Let it come to a boil and cook for 2-3 minutes over low heat to cook the flour.
    Potato stew in a pot