Monday, 26 May 2008
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.
At a glance
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.