Paprika potatoes

Yield: 6 servings

Measure 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

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.

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