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Showing 1-5 of 5
on December 30, 2011
on August 23, 2011
I really enjoyed this recipe a lot- cheap ingredients, but its hearty, and warms the belly too. I followed the recommendation for adding sausage- in my case I went with knackwurst and it worked out very well. I cooked the meat first before the onions, and then followed the rest of the recipe. I will be making this one again, though maybe with less hot paprika (would 1/2 hot and 1/2 sweet work?) so the wife can enjoy some too.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Chef #507164
on May 28, 2007
By Chef #470802
on March 24, 2007
The recipe very close to the original. Hungarians did not cook it with olive oil. We used smoked bacon, and sauted the onion on the bacon greeze. Put the cut up potatos on top of it, mixed with hungarian paprika and covered it with hot water. Sometimes used a touch of caraway seed which was sauted with the onion also. This really was a poor man's dish, but on good days we "upgrated" it with sausage too.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on July 19, 2005
Another very good potato recipe from you Anthony! Cooked it as written but next time I will add the green pepper half-way during cooking time. Many thanks!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (447 g)
Servings Per Recipe: 6