Recipe - Paprika Potatoes

1 tablespoon Margarine; * see note
2 md Onions; chopped
2 Cloves garlic; minced
2 tablespoon Hungarian mild or hot
paprika
1 teaspoon Salt
One half teaspoon Caraway seed
2 pound New potatoes; peeled and cut
into One half cubes
2 cup Chicken broth
1 cup Sour cream; nonfat

1. Melt margarine in a large saucepan.

2. Add onions and saute over mediumhigh 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 EATLF Digest by Lisa Whittington esordliw@pacbell.net on Apr
25, 1998