Potato stew
A very simple Hungarian dish, yet fully loaded with flavours
Ingredients
- 2 lbs potatoes (about 1 kg)
- 1 tbsp grated onion (1 small or 1/2 big onion)
- 2 tbsp vegetable oil
- 13 tbsp sour cream (200 ml)
- 1 tbsp flour
- 1 tsp salt
- 1 tbsp tomato purée (or 1 ripe tomato diced)
- ½ green pepper
- 1 pinch Hungarian paprika
- 1 pinch ground bay leaves
- 3 bay leaves
Instructions
- Peel, wash and slice potatoes, grate onions.
- Saute onions in vegetable oil over medium heat for 2-3 minutes. Be careful not to burn them.
- Take off the heat, add paprika and ground bay leaves, stir. Add potatoes and stir again. Cook without adding water for 1-2 minutes, stirring frequently.
- Add 2 cups (480 ml) of water (won't cover the potatoes completely), whole bay leaves, tomato purée and green peppers. Cook covered over low heat for 15 minutes, until potatoes become tender.
- In a bowl mix sour cream and flour. Add 4-5 tbsp of the potato liquids and mix to distribute heat.
- Pour sour cream mixture over the dish and mix smoothly not to break the potatoes too much. Let it come to a boil and cook for 2-3 minutes over low heat to cook the flour.
