Hungarian Stuffed Potatoes Stew – Vegetarian Recipe

Ingredients (4 servings):

• 8 larger potatoes
• 1 large onion
• a bunch of parsley leaves
• 3 eggs – 1 hard-boiled and 2 raw
• salt and lots of freshly ground black pepper to taste
• 2 tablespoons vegetable oil
• 2 tablespoons wheat flour

Preparation method:

1. Wash the potatoes and peel their skins off. With a smaller melon baller gently scoop out the kernel of each potato, leaving a shell of circa 1/2 cm thickness. Be careful not to punch through. If you don’t have a melon baller, you can use a teaspoon instead but with more effort ;).
2. Chop the parsley leaves.
3. Dice the onion and the scooped inside of the potatoes.
4. Add to a bowl the diced potato insides, diced onion, parsley leaves, 2 raw eggs and a hard-boiled egg. Season with salt and pepper.
5. Using a fork, mash the hard-boiled egg, then mix everything thoroughly.
6. Using a teaspoon fill the hollow potatoes with the filling mixture from above, press the filling to ensure there is no air-pockets inside. Place the filled potatoes vertically  in a pot with their open end upward. The remaining filling place aside and will be used for the sauce.
7. Fill the pot with water until liquid reaches tot end of the potatoes, bring it to boil and cook for about 15 minutes. Remove the pot from the heat.
8. In a different pot prepare the roux: heat the oil and add the flour stirring until all the flour is incorporated and changed the color to golden-brown.
9. Slowly add some cold water to the roux, stirring constantly and when it is all diluted and lump-free add the liquid in  which the stuffed potatoes were cooked, and the remaining filling set aside. Bring to boil and cook for about 5 minutes, stirring from time to time.
10. Place the stuffed potatoes into the sauce dish and bring them to boil for a minute or so.
11. Serve the stuffed cooked potatoes while still hot with plenty of gravy and sprinkle over some chopped parsley.

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