Paprika potatoes
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Onions; peeled and chopped |
| 2 | Garlic cloves; crushed | |
| 3 | tablespoons | Lard or fat |
| ¼ | teaspoon | Caraway seed |
| 1 | teaspoon | Hungarian paprika (to 2 tbs) |
| Salt and pepper; to taste | ||
| 6 | mediums | Potatoes; peeled and cubed |
| 1 | cup | Sour cream; at room temperature |
Directions
Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9 In a saucepan, saute onions and garlic in hot lard until tender. Stir in caraway seeds, paprika, salt and pepper; cook 1 min. Add potatoes and enough water to barely cover. Cook slowly, covered, for 20 mins, or until potatoes are cooked. Stir in sour cream; leave on low heat until hot. Serves 6.
NOTES : Paprikas burgonya can be prepared as in this recipe or with the
addition of tomatoes and green peppers or sliced smoked sausages.