| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
Hungarian |
Potatoes |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Margarine; * see note |
| 2 |
md |
Onions; chopped |
| 2 |
|
Cloves garlic; minced |
| 2 |
tb |
Hungarian mild or hot paprika |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Caraway seed |
| 2 |
lb |
New potatoes; peeled and cut into 1/2 cubes |
| 2 |
c |
Chicken broth |
| 1 |
c |
Sour cream; non-fat |
INSTRUCTIONS
1. Melt margarine in a large saucepan.
2. Add onions and saute over medium-high heat until they are translucent.
3. Add garlic and saute for 1 minute.
4. Reduce heat to very low and stir in paprika, salt and caraway seeds.
Cook for 1 minute, stirring constantly.
5. Add potatoes and enough warm chicken stock to barely cover them. Bring
the mixture to a boil over high heat, reduce heat to low, cover the
saucepan and simmer the mixture for about 20 minutes, or until the potatoes
are tender but not failing apart.
6. When potatoes are done, stir in sour cream and serve immediately.
NOTES : * Note: Original recipe called for 4 Tbsp butter or lard.
Recipe by: Chile Head Magazine
Posted to EAT-LF Digest by Lisa Whittington <esordliw@pacbell.net> on Apr
25, 1998
A Message from our Provider:
“We ought to give thanks for all fortune: if it is good, because it is good, if bad, because it works in us patience, humility and the contempt of this world and the hope of our eternal country. #C.S. Lewis”