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Potato Paprika

chef.gonzalo's picture
Ingredients
  Potatoes 2 Pound, boiling
  Lard 3 Tablespoon
  Onions 2⁄3 Cup (10.67 tbs), finely chopped
  Garlic 1⁄4 Teaspoon, finely chopped
  Sweet hungarian paprika 1 Tablespoon
  Chicken stock/Beef stock / water 2 Cup (32 tbs) (Fresh / Canned)
  Caraway seeds 1⁄8 Teaspoon
  Tomato 1 Medium, peeled, seeded and chopped to make about 1/4 cup
  Green pepper 1 Large, seeds and ribs removed, finely chopped
  Salt 1 Teaspoon
  Freshly ground black pepper To Taste
  Hungarian sausage 1 Pound
  Sour cream 1⁄2 Cup (8 tbs)
Directions

GETTING READY
1) Cook the potatoes for 8 to 10 minutes in boiling water.
2) Skin the potatoes and slice them into 1/4-inch pieces.

MAKING
3) Take a 4-quart saucepan or casserole and heat lard in it until a light haze forms over it.
4) Add in onions and garlic and sauté them for 8 to 10 minutes until lightly colored.
5) Take them off from heat and then mix in paprika, tossing until the onions are coated well.
6) Place the mixture back to the heat and then pour in stock or water.
7) Allow the mixture to come to a boil and then stir in caraway seeds, potatoes, tomato, green pepper, salt and a few grindings of pepper.
8) Allow this to come to a boil, mix well and then simmer, covered for 25 to 30 minutes until the potatoes are soft.
9) Cut the sausage to about 1/8 inch thick slices and then add it when you add the potatoes.

SERVING
10) Serve the paprika in a casserole and top each portion with a dollop of sour cream.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Stewed
Ingredient: 
Potato
Interest: 
Quick
Preparation Time: 
10 Minutes
Cook Time: 
50 Minutes
Ready In: 
60 Minutes
Servings: 
8

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