Zucchini With Sour Cream and Dill |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Paprikas Weiss Hungarian Cookbook Ingredients:
4 medium sized zucchini, sliced thinly |
2 teaspoons salt |
3 tablespoons oil |
1 finely chopped onion |
2 tablespoons fresh dill or 2 tablespoons dried dill weed |
1/3 cup sour cream |
1 teaspoon paprika |
4 1/2 teaspoons flour |
3 tablespoons cold water |
Directions:
1. Slice zucchini in thin even slices.
2. Sprinkle with salt and stir to distribute evenly. Chill in refrigerator for 1 hour. Drain off the liquid in bottom of the bowl.
3. Heat oil and cook onion until softened.
4. Add zucchini and dill.
5. Cook until crisp tender.
6. Stir the sour cream, paprika, flour and water into a smooth a paste; add mixture to the zucchini and cook until the flour has cooked.
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