1 tbsp Margarine, * see note
2 medium Onions, chopped
2 Cloves garlic, minced
2 tbsp Hungarian mild or hot paprika
1 tsp Salt
1/2 tsp Caraway seed
2 lb New potatoes, peeled and cut into 1/2 cubes
2 cup Chicken broth
1 cup Sour cream, non-fat
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1. Melt margarine in a large saucepan.
2. Add onions and saute over medium-high heat until they are translucent.
3. Add garlic and saute for 1 minute.
4. Reduce heat to very low and stir in paprika, salt and caraway seeds. Cook for 1 minute, stirring constantly.
5. Add potatoes and enough warm chicken stock to barely cover them. Bring the mixture to a boil over high heat, reduce heat to low, cover the saucepan and simmer the mixture for about 20 minutes, or until the potatoes are tender but not failing apart.
6. When potatoes are done, stir in sour cream and serve immediately. NOTES : * Note: Original recipe called for 4 Tbsp butter or lard.
Recipe by: Chile Head Magazine
Posted to EAT-LF Digest by Lisa Whittington <esordliw@pacbell.net> on Apr 25, 1998
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