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From Jonesborough Locally Grown
This a a typical Hungarian dish, I’ve enjoyed variations of it in Germany as well. It can be made with a mild ground red chile powder, however it is best with ground paprika. Paprikash goes well with roast pork and sauerkraut or just alone.Source: The Whole Chile Pepper Book by De Witt and Gerlach, pg. 189 (Entered by Jeff Stratton)
3 Tbs Hot or sweet Hungarian paprika
2 tsp ground Cayenne
1 small Bell or Italian slicing pepper, diced
1 large Onion, sliced into rings
3 cloves minced garlic
2 Tbs bacon drippings or vegetable oil
1/2 tsp caraway seed
2 large peeled and sliced potatoes
1 cup white wine of choice
1 cup sour cream or yogurt
black pepper to taste
Step by Step Instructions
- Remove stems and seeds from peppers. Saute onion and garlic in drippings or oil until soft. Add peppers and caraway seed, saute 1-2 more minutes.
- Add potatoes, wine, black pepper and water to cover. Simmer for 20 minutes, or until potatoes are done. Stir in sour cream or yogurt and simmer until heated through.
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