Yield: 6 servings
|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.