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In this weeks episode, we’ll be cooking something that sounds similar to Apfelkuchen, Zwetschgenknodel, Goulash or Krumpli. If this sounds good to you make sure to subscribe for the coming weeks recipes.
Hungarian Cowboys Dish (Kapas Krumpli)
- Total Time: 1 hour
- Yield: 6-8 servings 1x
Description
Dad used to make this on the occasional weekend, and I absolutely loved it, especially the tasty little pasta pearls that soak up all the wonderful flavors. My taste tester hubby raised an eyebrow when I described it, but had to admit it was super good when he went for his third serving 🙂
According to available records, this meal originated with the “cowboys” of Hungary. The cowboys were supervising the animals grazing during the summer months in the open fields, not able to return home for meals. On Sundays, the wives often brought home cooked meals out to them. During the week, they cooked their dinners in a kettle over an open flame. The ingredients were easy to store in their makeshift shelters – they used more bacon and water then, as they did not have access to canned broth or polish sausage.
Ingredients
- 6–8 slices bacon
- 4 large potatoes, peeled and diced
- 1 1/2 lbs. polish sausage, sliced thickly
- 12 oz. Soup-mac or any small size pasta (preferably a pearl shaped pasta)
- 1 (10 1/2oz) can beef broth
- 1 tsp parsley flakes
- 1 tsp Hungarian paprika
- salt and pepper to taste
Instructions
- Dice the bacon and fry until golden brown.
- Add the soup-mac and brown it lightly, constantly stirring.
- Add the broth with 2 cups of water, the paprika and parsley. Bring it to a boil.
- Add the diced potatoes and the sliced sausage.
- Simmer everything under cover until the potatoes and pasta are tender. There should not be any liquid left when done. If there is, uncover the pot and let it evaporate under low heat.
Enjoy!
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: comfort food, casseroles
- Method: stovetop
- Cuisine: european, hungarian, rustic
Keywords: easy, casserole, comfort food, pasta, potatoes, sausage, stovetop
SchnitzelGirl
Head Cook
I’ve always loved cooking, and spent many years working on the food & beverage side of the hospitality industry, which served to increase my interest in food, wine and entertaining.
