This recipe brings many memories of my childhood...stews with lots of paprika simmering on the stove, sometimes with lamb, sometimes with pork...but always with paprika and rice or potatoes. This stew stands alone but feel free to ladle it over braised lamb or pork for a more substantial meal.
large leek (white and pale green part only), diced
large cloves garlic, halved
sweet Hungarian paprika
14.5 ounce can plum tomatoes crushed a bit with your clean hands
chicken or vegetable broth
of a pound of fresh young green beens, trimmed and halved
medium Yukon Gold or russet potatoes, peeled and quartered
fresh minced dill plus more for garnish
In This Recipe
Heat the oil in a Dutch oven or soup pot, add the diced leek and saute until softened. Add the garlic halves, salt, pepper and paprika and continue to saute for a minute more.
Stir in the tomatoes, broth and green beans, bring up to a boil and then down to a slow simmer and simmer, partially covered for about 30 minutes until the green beans are soft. Give everything a stir a couple of times while simmering.
Add the potatoes, bring back up to a simmer and continue to simmer for about 20 minutes or until the potatoes are fork tender.
Off the heat, stir in the tablespoon of dill. Serve in bowls, garnished with a few dill sprigs.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!