The addition of sour cream to the sauce in this potato dish is typically Hungarian. It is a hearty side dish that goes well with roast pork and sauerkraut.

Ingredients

• 1 large onion, sliced into rings

• 3 cloves garlic, minced

• 2 tablespoons bacon drippings or oil

• 3 tablespoons hot Hungarian paprika

• 2 teaspoons ground cayenne

• 1 small bell pepper, stems and seeds removed, diced

• 1/2 teaspoon caraway seeds

• 2 large potatoes, peeled and sliced

• 1 cup white wine

• Freshly ground black pepper

• 1 cup sour cream

Instructions

In a large, shallow pan, saute the onion and garlic in the bacon drippings until soft. Add the paprika, cayenne, bell pepper, and caraway seeds and saute for an additional 1 to 2 minutes.

Add the potatoes, wine, and black pepper. Simmer, covered, for 20 minutes or until the potatoes are done. Add water as necessary but maintain a thick consistency.

Stir in the sour cream and simmer until heated through.