ReceptnaptárCreamy potato stew
Burgonyafőzelék, a creamy potato stew, is one of the cheapest yet tastiest dishes of Hungarian cooking: boiled potatoes in a mildly tangy roux-based sauce with bay leaf and sour cream. It needs few ingredients, is ready in an hour, and with fried sausage, frankfurters or fasírt, Hungarian meat patties, it makes a complete lunch. For many it is the best-loved főzelék of the school canteen.
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Ingredients
Method
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- Boil the potatoes in their skins in salted water until tender (about 20-25 minutes), then let cool, peel, and slice into rounds.
- In a saucepan, melt the lard, add the flour, and stir constantly to toast the roux to a reddish color.
- Sprinkle in the chopped onion, fry for a few seconds, then pour in cold water while stirring constantly to keep it lump-free.
- Add the bay leaf, salt, and enough vinegar for a pleasant tang.
- Simmer over medium heat for 8-10 minutes so the raw flour taste cooks off and the stew thickens.
- Stir in the sliced boiled potatoes and warm through for another 3-4 minutes so the flavors meld.
- Off the heat, stir in the sour cream before serving.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Let the potatoes cool before slicing them, because warm potatoes fall apart and turn the sauce mushy.
- The roux should be a nice russet colour but not brown, because this gives the stew its characteristic, slightly toasted flavour, whereas a roux that is too dark tastes bitter.
- Start with less vinegar and taste, because sour cream will soften the sharpness, but the vinegar can easily take over.
Frequently asked questions
What can I serve with it?
Fried sausage, frankfurters, fasírt or a fried egg. For a meat-free lunch, a boiled egg and a few pickles also make it a complete meal.
What can I use instead of vinegar?
Lemon juice or the brine from pickled cucumbers. The latter suits it especially well, and a little dill also freshens up the stew.
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