|
| |
Potato Paprika
(Paprikas Burgonya)
|
|
|
| What You Need: |
|
|
|
2 pounds boiling potatoes
3 tablespoons lard
2/3 cup finely chopped onions
¼ teaspoon finely chopped garlic
1 tablespoon sweet Hungarian paprika
2 cups chicken or beef stock, fresh or canned, or 2 cups water
1/8 teaspoon caraway seeds
1 medium-sized tomato, peeled, seeded and chopped (about ¼ cup)
1 large green pepper with seeds and ribs removed, finely chopped
1 teaspoon salt
Freshly ground black pepper
1 pound Hungarian sausage
½ cup sour cream
|
|
| |
|
|
|
| How To Cook: |
|
|
1. Cook the potatoes in boiling water for 8 to 10 minutes, then peel and cut into ¼-inch slices. In a 4-quart saucepan or casserole, heat the lard until a light haze forms over it, then add the onions and garlic.
|
2. Cook for 8 to 10 minutes, or until lightly colored. Off the heat, stir in paprika. Stir until the onions are well coated.
|
3. Return the pan to the heat, add stock or water, bring to a boil, and add caraway seeds, potatoes, tomato, green pepper, salt and a few grindings of pepper.
|
4. Bring the liquid to a boil, stir, cover and simmer for 25 to 30 minutes until the potatoes are tender.
|
|
NOTE:
|
The addition of "Debreceni" or another semisoft smoked sausage to potato paprika makes the dish a complete meal. Slice the sausage about 1/8 inch thick and add it when you add the potatoes.
Serve in a casserole as a vegetable or entree for a luncheon dish. Top each portion with a tablespoon of sour cream.
|
| |
|
|
|
|
|
|
|
