Mushroom Krumpli

Paprikás Krumpli [q.v.] is a traditional Hungarian dish, [krumpli means ‘stew’ in Hungarian] being Hungarian sausages and potatoes in a rich paprika sauce. Mushroom Krumpli works on exactly the same principal, except that the sausage and spice are replaced by chicken and mushrooms. Like the original, this is very simple to prepare and quick to cook. You can have it with vegetables on the side or, like its traditional counterpart, with chunks of crusty fresh bead to soak up the sauce.


2 tblsp pork lard .
300g diced lean chicken meat.
300g mushrooms, sliced.
1 large clove garlic, crushed.
Salt to taste.
1/4 teaspoon white pepper.
3 tblsp plain flour.
4 cups water.
2 tsp beef stock powder.
3 long sprigs fresh origanum, wound together .
300g small new potatoes, scrubbed.
2 tblsp chopped coriander greens .


Melt the lard in a sauté pan and quickly stir fry the meat until sealed all over. Add the mushrooms, garlic, salt and pepper and stir fry for a further 2-3 minutes. Add the flour, stir through the mixture then add the water, stock powder and the herbs. Stir well then add the potatoes. Bring to the boil, stirring occasionally, and add more water to cover the potatoes if required.
Cover, reduce heat to a simmer, and cook for 20-30 minutes until the potatoes are done. Ladle into deep plates and garnish with the coriander.

Serves: 2.

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