Yield: 4 Servings
|1 tablespoon||Unalted butter|
|1 medium||White onion; finely chopped|
|1 medium||Green pepper; corded, seeded; and coarsely chopped|
|4 mediums||Boiling potatoes; peeled and cut crosswise into 1/8 in slices|
|1 medium||Tomato; peeled and coarsely chopped|
|1 cup||Canned low sodium chicken broth; or homemade|
|2 teaspoons||Sweet Hungarian paprika|
|1½ teaspoon||Caraway seeds|
|1 pinch||Ground cayenne pepper|
|\N \N||Salt and pepper to taste|
|¼ cup||Sour cream or plain lowfat yogurt at room temp to garnish|
From: Cecil B <NC501121@...>
Date: Tue, 16 Jul 1996 10:42:55 -0500 (EST) In a large heavy skillet over med heat, melt butter. Add onion and bell peppers and cook, sitrring often for 6 min or just until the peppers are tender.
Stir in the potatoes, tomato, chicken stock, paprika, caraway and cayenne pepper. Bring toa boil, then reduce the heat to low and partially cover.
Simmer, stirring ocasionally for 10-15 min or util potatoes are soft but not falling apart. Season to taste with salt and pepper.
Garnish with sour cream,( I personally left this out) Bon Apetit
EAT-L Digest 15 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .