Yield: 6 servings
Measure | Ingredient |
---|---|
2 mediums | Onions; peeled and chopped |
2 \N | Garlic cloves; crushed |
3 tablespoons | Lard or fat |
¼ teaspoon | Caraway seed |
1 teaspoon | Hungarian paprika (to 2 tbs) |
\N \N | Salt and pepper; to taste |
6 mediums | Potatoes; peeled and cubed |
1 cup | Sour cream; at room temperature |
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.