Step 1: Cook the Onions

Heat the oil or lard in a large Dutch oven over medium heat.

Add the chopped onions and cook for 8–10 minutes, stirring occasionally, until soft and golden.

Add the minced garlic and cook for another minute.

Step 2: Add the Paprika

Remove the pot from the heat.

Stir in:

Mix thoroughly to coat the onions.

This prevents the paprika from burning and becoming bitter.

Return the pot to medium heat.

Add:

Cook for 5 minutes, allowing the sausage to release its smoky flavor.

Add:

Bring the mixture to a gentle boil.

Reduce the heat, cover, and simmer for 30–35 minutes, or until the potatoes are fork-tender and the broth has thickened slightly.

Season with salt and freshly ground black pepper to taste.

Remove the bay leaves before serving.

Ladle the Potato Paprikash into warm bowls.

Top with a spoonful of sour cream and a sprinkle of fresh parsley or green onions if desired.

Serve immediately with crusty bread.

Paprikás Krumpli is delicious with:

Use authentic Hungarian sweet paprika for the richest flavor.
Hungarian smoked sausage (Kolbász) provides the most traditional taste.
Avoid overcooking the potatoes so they hold their shape.
Stir gently near the end of cooking to prevent the potatoes from breaking apart.
Like many Hungarian stews, the flavors deepen after resting overnight.