Be the first to Hot Hungarian paprika, garlic, caraway seeds, wine, and sour cream make potatoes a spectacular side dish for pork or other meats.
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
- 3 Tablespoons hot Hungarian paprika
- 2 teaspoons ground cayenne
- 1 small bell pepper, stems and seeds removed, diced
- 1 large onion, sliced into rings
- 3 cloves garlic, minced
- 2 Tablespoons bacon drippings or vegetable oil
- 1/2 teaspoon caraway seeds
- 2 large potatoes, peeled and sliced
- 1 cup white wine
- Freshly ground black pepper
- 1 cup sour cream
Preparation:
Saute the onion and garlic in the bacon drippings until soft. Add the chiles, bell pepper, and caraway seeds and saute for an additional 1 to 2 minutes.
Add the potatoes, wine, black pepper, and enough water to cover. Simmer, covered, for 20 minutes or until the potatoes are done.
Stir in the sour cream and simmer until heated through.
Yield: 6 servings
Source: The Whole Chile Pepper Book by Dave DeWitt and Nancy Gerlach (Little, Brown & Company)
Reprinted with permission.
Add the potatoes, wine, black pepper, and enough water to cover. Simmer, covered, for 20 minutes or until the potatoes are done.
Stir in the sour cream and simmer until heated through.
Yield: 6 servings
Source: The Whole Chile Pepper Book by Dave DeWitt and Nancy Gerlach (Little, Brown & Company)
Reprinted with permission.
