Paprikash with Mashed Potatoes
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 thick pork schnitzel or 1/ pork tenderloin
- 0.5 ½ bell pepper (s), yellow
- 0.5 ½ bell pepper (s), red
- 0.5 ½ bell pepper (s), green
- 2 small onions
- 1 tablespoon tomato paste
- 1 tablespoon paprika paste
- 0.5 ½ cup water
- 5 medium potato (s)
- milk
- butter
- roasted onions
- chives
- salt and pepper
- thyme
- Paprika powder
- possibly nutmeg
- Oil for frying
Print Recipe
Pin Recipe Instructions
- Cut the meat into bite-sized pieces. Roughly dice the onions and peppers.
- Fry the meat all around in a little oil and remove. In the same pan, roast the onions and peppers, add tomato paste and paprika paste and roast briefly. Deglaze with the water, add the meat and season with salt, pepper, paprika powder and thyme. Simmer with the lid closed for approx. 10 minutes.
- Peel the potatoes, cut into large pieces and cook in a little salted water. Then drain, mash and mix with a little milk, butter, finely grated roasted onions and chives. Season to taste with salt and possibly nutmeg.
- Serve both together.
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