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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
Sauté
Heat Level
3
Chile
Cayenne
Meal/Course
Breakfast
Side Dish
Serves
6
  • 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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