Onion 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. Onion Krumpli works on exactly the same principal, except that the spice is replaced by brown onions. 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.

4 pork sausages.
2 tblsp pork lard .
3 large onions, peeled and diced.
Salt to taste.
1/4 teaspoon white pepper.
3 tblsp plain flour.
4 cups water.
4 tsp beef stock powder.
1 sprig rosemary.
300g small new potatoes, scrubbed.
2 tblsp chopped coriander greens .

Parboil the sausages, remove the skins and chop them into medallions. Melt the lard in a sauté pan over a hot flame and quickly stir fry the medallions until browned all over. Remove from the pan and set aside. Add the onions, salt and pepper and stir fry until the onions are well browned.
Add the flour, stir through the mixture then add the water, stock powder and the herb. Stir well then add the potatoes. Bring to the boil, stirring occasionally, and add a little 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. Discard the rosemary and ladle into deep plates. Garnish with the coriander and serve.

Serves: 2.

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