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What You Need:
(To Serve: 4 to 6)
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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
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Translate this recipe:
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| How To Cook: |
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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.
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2. Cook for 8 to 10 minutes, or until lightly colored. Off the heat, stir in paprika. Stir until the onions are well coated.
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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.
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4. Bring the liquid to a boil, stir, cover and simmer for 25 to 30 minutes until the potatoes are tender.
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NOTE:
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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.
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