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Paprikash Potatoes

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)
Serves: 6

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
  1. 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.
  2. 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.