Traditional recipes

Potato paprika with beef

Potato paprika with beef

A childhood recipe, while my grandmother made us this simple and delicious paprika.

  • 400 gr beef or veal (for boiling)
  • 1 large onion
  • 1 carrot
  • 1/2 fat fat
  • 2 cloves of garlic
  • oil
  • bay
  • salt, pepper, hot pepper to taste
  • 1 kg of potatoes
  • green parsley

Servings: 4

Preparation time: less than 90 minutes

RECIPE PREPARATION Potato paprika with beef:

- I used a pressure cooker (cucta) because I reduced the cooking time of the meat-but it's very well made and simple-just that we cook much more. The meat must be very well cooked to make the paprika better.

- In the pot I put onions with olive oil and a little finely chopped garlic - add the bay leaf and the lasma to fry a little. Add the grated carrot and finely chopped pepper. When the vegetables are soft, put the diced meat and fry it a little on all sides. Then pour enough hot water to cover the meat with one palm. Add salt, pepper and a chilli if we like. Cover and close the pot. If you cook the meat in a pan in 40 minutes, the meat is cooked - if you cook it in a simple pot, it will take you more than an hour - you have to taste the meat to be soft.

-When the meat is cooked, add the diced potatoes and let them boil as well. At the end we take chopped green parsley.

Tips sites


it is also very good with green larch.

Potato paprika with beef - Recipes

- 1 glass of meat juice or water
- A few mushrooms
- 1 tablespoon butter
- 1 teaspoon flour
- 1 teaspoon chopped parsley
- 2-3 tablespoons sour cream
- 2 tablespoons lemon juice
- salt

Mix the meat and chicken soup and bring the mixture to a boil,
on low heat.
Stir in the butter into the hot soup.
Squeeze the lemon and add the juice obtained in the sauce bowl. For homogenization, beat the mixture well with a whisk.
Add red wine, parsley, salt and pepper to taste and cook for 5 minutes.
Remove the pan from the heat and serve the sauce with meat or vegetables.

How to make: chop the onion and scald it, clean the fresh mushrooms and wash them well. Cut into small pieces or slices.
The roots grow. Simmer onions and mushrooms in butter, add hot water, salt, pepper, wine, bone essence and simmer for about 10 minutes.
Separately boil the tomato sauce with the roots. When the roots are penetrated, strain the sauce.
Add the sauce over the mushrooms and cook together for 5 minutes. Good appetite !


Put the brown sauce in a bowl and add the bone essence, wine, butter and pepper.
Boil, under continuous stirring, for about 15 minutes, then strain through a sieve of etamine.

- 1 horseradish root
- ant glass of sour cream
- 1 tablespoon butter
- otet
- salt
- 1 tablespoon flour


- 500 ml brown sauce (300 gr bones without marrow, salt, pepper, an onion, a carrot, ½ celery, 3 cloves garlic, cumin, 4 tablespoons broth, 2 tablespoons flour, 4 tablespoons oil.)
- 200 ml bone essence (200 gr bones without marrow, salt, pepper)
- 25 ml of brandy
- 100 ml of red wine
- 100 gr butter
- salt to taste
- pepper to taste


For starters, we need to prepare the brown sauce. The bones are seasoned and put in the oven to brown. Leave for about 3 hours. Heat the oil in a pan. Over it add flour and vegetables (onion, carrot, celery, garlic). Everything is left to harden. The broth is mixed with 100 ml of water. With it you will quench the hardened vegetables.
Now you will add the browned bones and you will put 2 l of water. Leave everything to boil until it drops well. At the end, the bones are removed and the sauce is strained.
The essence of the bones is easy to prepare, but you have to start in time because its preparation takes about a day.
The bones are browned in the oven. Leave it for about 3 hours, then put it in a pot with salt, pepper and 3 l of water. Leave it to boil until there is about 200 ml of soup left.
The brown sauce is mixed with the essence of the bones and the red wine. Season to taste and cook for about 5 minutes. Then add the butter and brandy and mix well until the sauce is smooth. Let it simmer for another 5 minutes and the sauce is ready.


Put the flour in a dry bowl and brown it a little, then add the boiled milk, let it boil for 15 minutes, stirring constantly so that it does not stick to the bowl. Before removing the dish from the heat, add the washed and finely chopped dill. After removing the pan from the heat, add the margarine (oil).
It is recommended for people with cardiovascular and renal diseases, as well as for people who are on a salt-free diet

- 1/4 kg apples (2-3 pieces)
- 50-100 ml sour cream
- 20 g flour
- 25 g butter or oil
- a teaspoon of sugar, salt, lemon juice
- patrol
- celery.

Apples, peeled, are grated through large grater holes or cut into 1 cm thin slices and boiled for 10 minutes in 1/4 1 water, or meat or vegetable soup. Put a teaspoon of salt or 1/2 teaspoon of "Vegeta" and a small celery leaf (if boiling with water). When the apples are cooked, add the flour rubbed with 2 tablespoons of cold water and sour cream, letting it boil for 2-3 boils.
If the sauce is too thick, dilute a little more to make it look like a thin cream. Remove from the heat, add fresh butter or a tablespoon of oil and chopped parsley. Who wants more sour, add a few drops of lemon juice. A teaspoon of sugar will give it a pleasant taste. It is served with poultry brine, cow, veal, boiled tongue, natural fried liver, natural veal (escalope) or pork slices, with stewed steak.

Peel a squash, grate it and chop finely. Squeeze the lemon, prepare the butter and the capers, at which point you have all the ingredients at hand for the preparation.
Put the butter in a pan and let it melt over medium heat. Let it boil for 1 minute, stirring constantly. After a minute, add the lemon juice, capers, parsley, salt and pepper to taste, then simmer for another minute. Turn off the heat and have the sauce ready to serve.
Pour it hot over the fish with a garnish of vegetables or natural potatoes, then sprinkle a little green parsley on top.

Potato paprika with beef - Recipes

Potato cow

Potato beef, here is a very traditional combination (even the common one would say some), which many of us have tasted more than once. But if one day you will feel like preparing a cow's meal in a delicious sweet-sour and slightly spicy sauce at the same time, you could try the option I propose today.

Beef with Chinese noodles

Quick to prepare, tasty and satisfying. This is how I could describe, in short, this beef with Chinese noodles. And if tasty and satisfying are not strong enough arguments to convince you to try, the short cooking time (less than 30 minutes) should be a decisive factor when you have to light the fire on the stove, in summer, to satisfy your hunger. Asadar deserves it!

For the preparation you need the following ingredients: 350 g beef, cut into thin strips 60 g green onions 100 g soybeans 35 g bamboo shoots 35 g chestnuts 1 tablespoon chili oil 2 tablespoons dark soy sauce 3 tablespoons Worcester sauce 3 tablespoons vegetable oil for frying

Thai beef curry

For today, I propose a dish based on beef, a beef curry prepared somewhat in Thai style. I say somewhat because I did not follow the traditional recipes of Green Curry or Red Curry, choosing instead to combine the two types of Thai curry paste: green and red. I always wondered what would happen if I combined them ?! Until I could taste it, I was firmly convinced that I would put out flames on my nose. Well & # 8230 it didn't happen that way, and what resulted was both flavorful and spicy.

For the preparation you need the following ingredients (calculated for 4 servings): 400 g beef, cut into thin strips 1 teaspoon Thai Red Curry 1 teaspoon Thai Green Curry 1 teaspoon ginger paste 3 tablespoons sesame oil 4 green onion strands 4 garlic cloves 100 ml pineapple juice 2 tablespoons sweet soy sauce 1 tablespoon balsamic vinegar salt to taste

Saute veal with beer sauce

Today I cooked a veal sauté with beer sauce. Ingredients are calculated for 4 servings.

For the preparation you need the following ingredients: 500 g veal 500 ml dark beer 100 ml soy sauce 1 cube soup (beef) 20 ml currant syrup 2 carrots 2 onions 1 teaspoon ground pepper 1/2 teaspoon salt 1 tablespoon chopped green thyme 1 tablespoon chopped green parsley 1 tablespoon chopped green rosemary 100 g sour cream 1 teaspoon starch

Irish veal stew

Today I propose an Irish recipe for veal stew. Not at all difficult to prepare, with a delicious taste, this stew with veal will surely become one of your favorite recipes, if you try it.

For the preparation you need the following ingredients: 900 g veal 30 ml oil for frying 1 onion, chopped 2 stalks of celery, chopped 2 chopped carrots 1 leek, chopped 2 cloves of garlic 300 ml beef soup 150 ml black beer 50 g butter 100 g bacon 150 g wild mushrooms 50 g chives 1 tablespoon flour salt and pepper to taste

Turkish meatballs with salad and yogurt sauce with mint

As you found in the previous recipe, both Turkish meatballs and yogurt sauce with mint are very easy to prepare. But I propose a combination between them, to which we can add some fresh vegetables, thus obtaining a delicious and refreshing preparation.

For the preparation you need the following ingredients:

- for the salad you need the following ingredients: 2 red onions 1 greenhouse cucumber 4 cherry tomatoes 2 tablespoons green parsley.
- for the preparation of meatballs you need the following ingredients: 500 g beef, chopped 2 cloves of garlic 1 teaspoon ground pepper 1 teaspoon paprika 1/2 teaspoon salt 1 teaspoon thyme, ground 2 tablespoons parsley green 1 onion, 1 egg 200 ml oil for frying.
- for the preparation of the yogurt sauce with mint you need the following ingredients: 500 ml yogurt 2-3 cloves of garlic 2 tablespoons of chopped mint leaves

Turkish meatballs

If you feel like meatballs, I recommend some Turkish meatballs, which are very easy and quick to prepare. They can be consumed as such or with yogurt sauce with mint (preparation of yogurt sauce with mint)

Vita Stroganoff

Today, being Saturday, I cooked a dish known to everyone, namely Stroganoff beef. Stroganoff beef is made from apricot or beef, being a delicious dish and very easy to cook.

For the preparation you need the following ingredients: 500 g of apricot or beef tenderloin 2 cloves of garlic 250 g of mushrooms 1 large onion 100 g butter 2 tablespoons olive oil 300 g sour cream 1 bunch of parsley 1 teaspoon Dijon mustard 1 teaspoon Worcestershire sauce 200 ml red wine 250 ml cow soup 1 teaspoon paprika paprika salt and pepper to taste

Beef bellies

If you want an easy to cook, delicious and hot beef dish, I recommend beef paprika.

For the preparation you need the following ingredients: 500 g beef, cut into small cubes 2 red bell peppers, chop into small cubes 4 cloves of garlic, cut into thin slices 1 large onion, chopped julienne 250 g tomato pulp 2 bay leaves 500 g potatoes 2 teaspoons paprika (or 1 teaspoon paprika and one teaspoon & # 8211 that if you do not want the food to be very spicy but I tell you that is all the charm of this dish) 1 tablespoon tomato paste 1 cube of concentrated cow 1 teaspoon of cumin, ground 3 tablespoons of oil for frying 1 bunch of green parsley, chopped 1/2 teaspoon black pepper, ground 1/2 teaspoon salt 500 ml water

Tongue with Madeira sauce

Today I thought of cooking something exotic, tongue with Madeira sauce. We still had some tongues in the freezer, left over from Christmas, so today on the menu we have pork tongue with Madeira sauce. It is simple to prepare, but the only impediment is the duration. It takes about 3 hours to prepare the tongue with Madeira sauce, but in the end you will have a very refined dish, with a special taste and aroma.

For the preparation you need the following ingredients: 1 kg beef or pork tongue 100 ml oil 100 g butter 1 tablespoon starch 2 onions 2 carrots 1 teaspoon 1 teaspoon thyme 4 bay leaves 1 teaspoon peppercorns 50 ml brandy 500 ml wine Madeira 1/2 clove garlic 3 tablespoons broth 1 teaspoon salt 1 tablespoon sherry 1 teaspoon pepper

Tongue with olives

If I still took the tongue for the drum, I said to take advantage to make the tongue with olives. It is one of my favorite foods. Tongue with olives is an easy to prepare, delicious and refreshing food. And the lemon, bay and black olive sauce will give the food a special flavor

Chinese meatballs

After a fasting weekend today, I quickly slammed some Chinese beef meatballs. Delicious and easy to make, Chinese meatballs have approx. 460 kcal / serving.

For the preparation you need the following ingredients: 500 g beef 1 onion 4 Chinese mushrooms 1 egg 2 tablespoons green garlic 1 tablespoon vegetable concentrate 2 cloves garlic 2 tablespoons soy sauce 2 tablespoons Sherry vinegar 2 tablespoons Hoisin sauce 1/2 teaspoon of salt 1 teaspoon ground pepper 200 ml oil for frying

Pork and beef strips with vegetables in 5 flavors

Today I will spoil you with a Chinese recipe, prepared from strips of pork and beef with vegetables. It is not difficult to prepare, it has a special taste (which reminds me of my mother's summer stew) and it has approx. 650 Kcal / serving

Mexican bean food

Fans of hot dishes warmly recommend this Mexican bean dish with minced beef. But for those who can't even resist the KFC wings, I don't recommend this recipe. This preparation is prepared quickly, in maximum 1/2 hour and has approx. 440 Kcal / serving

Greek moussaka

The word musaca comes from Arabic and means served cold. In Romanian, however, it was derived from Greek. The Greek version of this dish is also the version that has established itself in gastronomy.

Traditionally, musacaua is prepared from layers of minced meat (or chopped with a knife) of lamb or any other red meat, alternating with slices of fried eggplant or potato, with slices of tomato and white sauce. The ingredients are placed in a deep and wide bowl, baked in the oven, and the product, musacaua, is served in large pieces, allowing to observe the alternation of layers of vegetables and meat.

In the Turkish version, musacaua does not appear in layers. Turkish moussaka is prepared from steamed or fried vegetables, eggplant, bell peppers, tomatoes, onions, all mixed with minced meat. It is served with yogurt sauce and rice pilaf.

In the original Arabic version, musacaua is a cold-served dish, a salad composed mainly of tomatoes and eggplants, and is served at the beginning of the meal, as an entree.

Delicious paprika with chicken - an always successful dinner!

We suggest you prepare the delicious paprika with chicken. The meat comes out so fine and tasty that it is simply impossible to give it up. It fits perfectly with any gasket. It is easy to prepare, from available ingredients.


-800 g of chicken (upper or lower thighs)

-2 tomatoes (or a tablespoon of tomato paste)

-a teaspoon of paprika

-100 g of fermented cream (for cooking)


1.Wash and dry the meat. If you use chicken upper legs, cut them in half (we used upper legs). You can leave or remove the skin from them - according to your own taste.

2.Cut the tomatoes in half. Grate them through a large grater, peeling them.

3.Cut the onion and bell pepper into cubes.

4. Pour the oil into a hot pan. Place the chicken legs on it and fry them over high heat, on both sides, until they brown a little (about 2-3 minutes on each side). Transfer the fried meat to a plate.

5. Add the onion to the same pan. Fry it for about 2 minutes, until it becomes semi-transparent.

6.Add bell peppers and tomatoes. Stir and simmer for about 5 minutes.

7.Then add the paprika and the garlic passed through the garlic press. Stir.

8. Place the pieces of meat on the vegetable "cushion". Sprinkle them with a teaspoon of salt and cover them with water almost completely. Put the lid on the pan, reduce the heat to moderate and sauté the meat with the vegetables for 40 minutes.

9.Mix the fermented cream and flour until smooth. Add them to the pan and stir.

10. Cook the food for another 10 minutes.

11. Serve the hot paprika with any garnish: potatoes, pasta, buckwheat or rice.

Potato paprika with beef - Recipes

Beef with cumin

The irresistible taste of some pieces of beef cooked with cumin (or lamb, meat that sometimes replaces the beef) has prevailed and has become highly appreciated by lovers of Chinese dishes, although cumin is a rare spice found in Chinese recipes. However, the combination became popular due to the Xinjiang region, an autonomous province of China, with a predominantly Uyghur population, the place where the strange aroma of cumin blended with the traditional ingredients of Chinese cuisine, giving birth to this dish.


I've been thinking about a home-made burrito for a while. As such, I got down to business and, in less than 1 hour, I regained my appetite.

For the preparation you need the following ingredients: 500 g beef, chopped 450 g beans, tomato 100 g mozzarella, cut into small cubes 3 cloves of garlic, finely chopped 2 teaspoons chili paste 1 red onion, finely chopped 1 hot pepper, green, cut into rounds 1/2 green bell pepper, chopped cubes 1/2 red bell pepper, chopped cubes 100 g tomato pulp, chopped cubes a few leaves of lettuce oil salt and pepper tomato sauce (see ingredients and how to prepare here ) guacamole was tortilla

Ciorba Gulas

This food is known to be of Hungarian origin. Over time, the original recipe underwent changes, ingredients were added, but the common denominator remained the very spicy spices, which were kept by all existing recipes. The Gulas Soup recipe, which I will cook today, is my favorite and it suits my tastes the most. In time I will present you other goulash recipes, but I will start with the favorite one.

For the preparation you need the following ingredients: 750 g beef, cut into small vegetable cubes for soup (1 carrot, bleach, 1/2 small celery, all finely chopped) 200 g onion, chopped 1 red bell pepper, 1 green bell pepper , 1 yellow bell pepper, chopped fidelity 5 tablespoons oil, for frying 3 tablespoons tomato paste (28% concentration) 250 g tomato pulp 2 l beef soup from 4 cubes of cow concentrate 500 ml red wine 1.5 l soup vegetables from 3 cubes of vegetable concentrate 2 tablespoons paprika 1/2 teaspoon black pepper, ground 1 fresh hot pepper 2 tablespoons chopped green parsley

Beef bellies

If you want an easy to cook, delicious and hot beef dish, I recommend beef paprika.

For the preparation you need the following ingredients: 500 g beef, cut into small cubes 2 red bell peppers, chop into small cubes 4 cloves of garlic, cut into thin slices 1 large onion, chopped julienne 250 g tomato pulp 2 bay leaves 500 g potatoes 2 teaspoons paprika (or 1 teaspoon paprika and one teaspoon & # 8211 if you do not want the food to be very spicy but I tell you that is all the charm of this dish) 1 tablespoon tomato paste 1 cube of concentrated cow 1 teaspoon of cumin, ground 3 tablespoons of oil for frying 1 bunch of green parsley, chopped 1/2 teaspoon black pepper, ground 1/2 teaspoon salt 500 ml water

Sos Bolognese Traditional

Bolognese Sauce (ragu alla Bolognese in Italian) is a pasta-based sauce for meat, originally from Bologna, Italy. This sauce is traditionally served with tagliatelle (tagliatelle alla bolognese), as well as with lasagna, but in Romania it was established especially by serving this sauce with spaghetti. The Bolognese sauce recipe has undergone several transformations over time, so I thought of posting the traditional Bolognese sauce recipe, which was registered by the Accademia della Cucina Italiana in 1982, as a traditional recipe.

For the preparation you need the following ingredients: 250 g beef, chopped 250 g lean pork, chopped 60 ml olive oil 6 slices of smoked bacon, chopped 1 onion, chopped 2 carrots, chopped 6 cloves of garlic, chopped 2 celery stalks, finely chopped (or 1 small celery root, finely chopped) 400 g tomatoes, peeled and chopped 200 g tomato paste 120 ml red wine 1 teaspoon oregano 2 tablespoons parsley, chopped 1 teaspoon Italian greens salt and pepper after taste

Potato paprika (in two variants, fasting and sweet)

My grandmother used to say to me, "If you know when and how much salt to put in your food, it's impossible not to get something tasty!" With salt it's not always like in Ispirescu's fairy tale. But it's good to take a few tips. For example, about potatoes.

Peel a squash, grate it and sauté it for a few minutes before cooking. The salt added at the beginning will strengthen them and they will not remain floury. On the contrary, when you want to make a soup or a potato dish, salt is added from the beginning. As for the french fries, they are salted only after they are ready.

It is no coincidence that I have now mentioned how much salt you put in potatoes. The recipe I want to give you is this: the potato paprika. With lard, on sweet days, and with oil, on fasting days.

At 5-6 suitable large potatoes, put a tablespoon of lard or two tablespoons of oil. And I also know this from my grandmother: vegetable fat must be used in twice the amount of animal fat. Add a teaspoon of paprika (or / and a bell pepper or a donut), a finely chopped onion, finely chopped, and a tablespoon of chopped green parsley.

Fasting preparations






gravy of tomatoes, peppers and mushrooms wrapped in rice






RIZI BIZI 200 gr

seasoned boiled rice with carrots, peas and mushrooms


Veal paprika with potatoes

The veal is cut into pieces, washed, drained, salted and fried in a pan with lard. After frying, the meat is removed in a bowl. In the remaining lard, fry the cleaned and finely chopped onion until golden brown. Then quench with paprika, broth and soup or water and simmer for about 15 minutes, then add the meat. When the meat is half cooked, add the potatoes, peel, wash and cut into larger squares. Season everything with salt, add the cleaned and finely chopped garlic with the pepper and thyme and cook for another 20 minutes.

When served, place finely chopped greens on top.

Nutritional values ​​per 300 g serving (meat with bone 100 g, potatoes 100 g, sauce 100 g)

Potato Papricas with Dumplings and Chicken

- Peel the potatoes, wash and cut into slices (I had a few large potatoes and for this reason I cut the slices in turn in two halves or even quarters). The potatoes thus prepared are wiped with an absorbent kitchen towel.

- Peel the onion, wash and cut into small pieces.
- Cook the prepared potatoes in a pan (you need a large diameter pan) in 100 ml of hot oil.
- Drain the excess oil and place in a bowl. The oil in which the potatoes were hardened is kept in the pan.

- Fry the finely chopped onion in the oil in which the potatoes were previously cooked.
- Add the broth and / or tomato paste to the pan, mixing the paprika lightly with a wooden spoon.

- Quench the mixture with water (I added 100 ml of water) stirring gently with a wooden spoon.
- This sauce is put in a large pot (if you use the quantities mentioned above you need a large pot). Add to the pot the previously prepared potatoes, salt, pepper, bay leaf.

- Bring the mixture to a boil until the potatoes are cooked through.
- Wash the meat and cut it into small pieces.

- Fry (at the same time) the pieces of meat in a pan in 40 ml of hot oil. Remove the excess oil and add the pieces of meat to the prepared mixture. Allow the mixture to boil over a suitable heat. During this time, the dumplings are prepared.

- Preparing the dumplings: in a pot with a diameter of about 16 - 17 cm, boil water and oil (or butter). When the mixture of water and oil has reached boiling temperature, add the flour "in bulk" (all the amount of flour prepared). Remove the mixture from the heat and mix immediately with a wooden spoon.

After a very short time, a "dough ball" is formed. Stir vigorously for about 10 minutes with a wooden spoon. Allow the dough to cool for about 15 to 20 minutes.

- Add eggs one by one (do not add the second egg until the first has been completely incorporated). The spiral paddle mixer can be used for this working time (at a lower speed). At the end add parsley leaves.

- From the prepared composition is formed with the help of two teaspoons, dumplings (approximately the size of a large hazelnut).
- The dumplings thus prepared are boiled for a few minutes in boiling salted water (after a short time they rise to the surface of the water and increase slightly in diameter).

- Remove the dumplings with a whisk, drain and place in the pot in which the previously prepared mixture boils (it is important that this mixture is at this time in the last minutes of boiling). Let it boil for about 5-6 minutes. Add salt if necessary.

- Serve hot. It is important to add enough sauce to the plate. Optionally sprinkle chopped parsley leaves on the surface.
The recipe belongs to Nicolae Olexiuc and Iulia Olexiuc. It is published in their book "1800 practical recipes". I added to the ingredients mentioned by the authors 500 g of chicken (boneless chicken breast).

The cattle

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Nr. order Raw material Quantity gross for 10 servings Gross quantity for 100.

Nr. order Raw material Quantity gross for 10 servings Gross quantity for 100.

Nr. order Raw material Quantity gross for 10 servings Gross quantity for 100.

Nr. order Raw material Quantity gross for 10 servings Gross quantity for 100.

Nr. order Raw material Quantity gross for 10 servings Gross quantity for 100.

Nr. order Raw material Quantity gross for 10 servings Gross quantity for 100.

Nr. order Raw material Quantity gross for 10 servings Gross quantity for 100.

Nr. order Raw material Quantity gross for 10 servings Gross quantity for 100.

Nr. order Raw material Quantity gross for 10 servings Gross quantity for 100.

Nr. order Raw material Quantity gross for 10 servings Gross quantity for 100.

Chicken Potatoes with Chicken

We clean the onion, wash it, cut it into small pieces and heat the oil. Cut the pepper into small pieces and put it to harden with onion. Let them cook for a few moments, then add the thighs.

After 2 minutes, add salt, pepper and 1 teaspoon of paprika. After 1 minute, add 1 liter of water and let them boil, over low heat, until the meat has been half penetrated.

Meanwhile, we clean, wash and cut the potatoes, and when the meat has been half cooked, we put them over the meat. We also add peas. Then we clean, wash and cut the carrots, zucchini and celery stalk and put them over the potatoes and the rest.

We add another 500ml of water, the bay leaf and let them all boil. If you want a longer paprika, add more water.

Before stopping the fire, put the celery leaves. Leave it to cool, after which it can be served with a lot of appetite, because it is very good :)

Video: Paprika Potatoes - Quick Easy To Make Homemade Appetizer Recipe By Ruchi Bharani (December 2021).