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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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The sour cream sauce in this potato dish is typically Hungarian. Serve this with a roast and sauerkraut. Ingredients:
1 large onion, sliced into rings |
3 cloves garlic, minced |
2 tablespoons bacon drippings or 2 tablespoons oil |
3 tablespoons hot hungarian paprika |
2 teaspoons ground cayenne pepper |
1 small bell pepper, stems and seeds removed,diced |
1/2 teaspoon caraway seed |
2 large potatoes, peeled and sliced |
1 cup white wine |
fresh ground black pepper |
1 cup sour cream |
Directions:
1. In a large, shallow pan, saute the onion and garlic in the bacon drippings until soft.
2. Add the paprika, cayenne, bell pepper, and caraway seeds and saute for another 1-2 minutes.
3. Add the potatoes, wine, and black pepper.
4. Simmer, covered, for 20 minutes or until the potatoes are done.
5. Add water as necessary but maintain a thick consistency.
6. Stir in the sour cream and simmer until heated through.
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