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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Found in a magazine Ingredients:
1 1/2 lbs potatoes |
salt |
2 tablespoons vegetable oil |
1 onion, sliced |
1 teaspoon paprika, plus extra to garnish |
1/2 pint chicken stock |
1 large tomato, skinned and chopped |
freshly ground black pepper |
3 tablespoons sour cream |
Directions:
1. Boil potatoes in salted water for about 8 minutes or until they are about to soften.
2. Drain and slice into 1/4 inch slices.
3. Heat oil in a large saucepan and fry the onion over medium heat for about 4-5 minutes, add the paprika, chicken stock, tomato and pepper.
4. Stir well and add the potatoes, stirring carefully.
5. Bring slowly to the boil, cover the pan and simmer for 20-25 minutes.
6. (The potatoes should have absorbed most of the liquid) Pour over the sour cream and allow to just heat through.
7. Put in to a warmed serving dish, sprinkle with the extra paprika to garnish.
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