Krumplifőzelék Fasírttal
Hungarian Creamy Potato Stew with Crispy Meat Patties

Instructions

1. Heat 3–4 tablespoons of oil in a large pot over medium heat. Add the finely chopped onion and sauté until soft and translucent.

2. Remove the pot briefly from the heat and stir in 1 teaspoon of sweet Hungarian paprika. Immediately add the cubed potatoes and mix well.

3. Season with salt and black pepper. Add the bay leaves, marjoram and sugar.

4. Pour in enough water to cover approximately three-quarters of the potatoes. Bring to a gentle boil and cook until the potatoes are tender.

5. In a separate bowl, mix the sour cream, cornstarch and 1 tablespoon of water until smooth. Add a small amount of the hot potato liquid and whisk to temper the mixture.

6. Stir the vinegar into the cooked potatoes. Slowly add the sour cream mixture while stirring continuously. Simmer gently for 30 seconds to 1 minute, until thickened.

7. Remove the pot from the heat. Stir in the cold butter and optional heavy cream. Taste and adjust the seasoning or vinegar. Remove the bay leaves before serving.

8. To prepare the fasírt, heat 2 tablespoons of oil in a frying pan. Sauté the chopped onion until translucent, then add the garlic and cook briefly.

9. Remove the pan from the heat and stir in 2 teaspoons of paprika. Allow the onion mixture to cool slightly.

10. Place the soaked and well-squeezed bread in a large bowl. Add the ground beef, egg, breadcrumbs, salt, pepper and cooled onion mixture.

11. Mix thoroughly, then shape the mixture into balls and gently flatten them into thick patties.

12. Coat each patty evenly with breadcrumbs.

13. Heat oil in a deep frying pan. Fry the patties over medium heat until golden and crispy outside and completely cooked inside.

14. Transfer the fasírt to a plate lined with paper towels to absorb the excess oil.

15. Serve the warm potato főzelék topped with one or two crispy beef patties.

Recipe Notes

• Always remove the pot or pan from direct heat before adding paprika, as paprika can burn quickly and become bitter.

• The főzelék should be creamy and lightly tangy rather than sharply sour.

• If using regular 5% white vinegar instead of 10% vinegar, start with 1 tablespoon, taste and add more gradually if needed.

• The főzelék will continue to thicken as it cools.

• If it becomes too thick, stir in a small amount of water, milk or cream while reheating.

• Fry the fasírt over medium heat so the outside does not burn before the center is cooked.

• Use damp hands when shaping the patties to prevent the mixture from sticking.

Storage

Store the potato főzelék and fasírt separately in airtight containers in the refrigerator for up to three days.

Reheat the főzelék gently on the stovetop, adding a splash of water or cream if necessary.

Reheat the fasírt in the oven or air fryer to restore its crispy exterior.

Cooked fasírt can also be frozen for up to three months.