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Paprikash Potatoes

Monday, 26 May 2008

Description

The addition of sour cream to the sauce in this potato dish is typically Hungarian. It is a hearty side dish that goes well with roast pork and sauerkraut.

Ingredients

At a glance

Cuisine

German

Ingredient

Vegetable

Cooking Method

Sautée

Heat Level

Chile

Cayenne

Meal/Course

Breakfast

Side Dish

Serves

1 large onion, sliced into rings
3 cloves garlic, minced
2 tablespoons bacon drippings or oil
3 tablespoons hot Hungarian paprika
2 teaspoons ground cayenne
1 small bell pepper, stems and seeds removed, diced
1/2 teaspoon caraway seeds
2 large potatoes, peeled and sliced
1 cup white wine
Freshly ground black pepper
1 cup sour cream

Methods/steps

In a large, shallow pan, saute the onion and garlic in the bacon drippings until soft. Add the paprika, cayenne, bell pepper, and caraway seeds and saute for an additional 1 to 2 minutes.

Add the potatoes, wine, and black pepper. Simmer, covered, for 20 minutes or until the potatoes are done. Add water as necessary but maintain a thick consistency.

Stir in the sour cream and simmer until heated through.

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