Potato Paprikas Paprikas Burgonya |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This Hungarian dish is made all the better with the addition of Gyulai sausage, available in specialty markets or . Ingredients:
2 lbs boiling potatoes |
3 tbs lard, or cooking oil |
1 medium onion, chopped |
1 small clove garlic, chopped |
1 - 1 1/2 tbs sweet hungarian paprika |
2 cups chicken or beef stock, or water |
1/4 tsp caraway seeds |
1 medium tomato, chopped |
1 large green pepper, seeded and chopped |
1 tsp salt |
freshly ground black pepper |
1 pound hungarian gyulai sausage |
1/2 cup sour cream |
Directions:
1. In a large saucepan or saute pan, heat the oil/lard until hot. Add onions and garlic and cook until lightly colored.
2. Take pan off of heat and add paprika. Stir to coat onion mixture thoroughly.
3. Return pan to heat and add stock/water and bring to a boil. Add caraway seeds, tomato, green pepper, potatoes and a few grindings of pepper. Bring back to the boil, reduce to simmer.
4. Cover and cook 25 - 40 minutes, or until potatoes are soft. Add salt if necessary (sausage contains salt and other flavorings).
5. Serve with dollops of sour cream. If you wish to add sour cream to the broth, take dish off heat. Then spoon 1 or 2 tablespoons of the broth into the dish containing the sour cream. Gradually add more hot broth, to bring the sour cream up to a higher temperature without breaking up. Slowly stir the sour cream mixture back into the pot with the vegetables and sausage and stir to combine.
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