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00Ingredients
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1/4 cup (4 tablespoons) butter or lard
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1 large or 2 medium onions, chopped
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2 large garlic cloves, minced
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2 tablespoons Hungarian mild or medium-hot paprika
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1 teaspoon salt
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1/2 teaspoon caraway seeds
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2 pounds new potatoes (or 6 to 8 medium-size boiling potatoes), peeled and cut into 1/2-inch cubes
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1-1/2 to 2 cups warm chicken stock
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1 cup pure sour cream (containing no additives)
Instructions
Melt the butter or lard in a large saucepan. Add the onions and sauté over medium-high heat until they are translucent. Add the garlic and sauté for 1 minute. Reduce heat to very low and stir in paprika, salt, and caraway seeds. Cook for 1 minute, stirring constantly. Add the potatoes and enough warm chicken stock to barely cover them. Bring the mixture to a boil over high heat, reduce the heat to low, cover the saucepan, and simmer for about 20 minutes, or until the potatoes are tender but not falling apart. Stir in the sour cream and serve immediately.
| Servings |
| 4-6 |
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This is a kind of creamy potato stew, often served as a side dish to accompany roasted meats. It’s also an excellent "comfort food" for cold winter evenings.
Ingredients
InstructionsMelt the butter or lard in a large saucepan. Add the onions and sauté over medium-high heat until they are translucent. Add the garlic and sauté for 1 minute. Reduce heat to very low and stir in paprika, salt, and caraway seeds. Cook for 1 minute, stirring constantly. Add the potatoes and enough warm chicken stock to barely cover them. Bring the mixture to a boil over high heat, reduce the heat to low, cover the saucepan, and simmer for about 20 minutes, or until the potatoes are tender but not falling apart. Stir in the sour cream and serve immediately.
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