Hungarian Paprika Potatoes
This is based on a recipe from Jill Norman's book, The Complete Book of Spices. The recipe intro says, "These potatoes are good with chops and sausages."
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INGREDIENTS
Nutrition- 1tablespoon unsalted butter
- 1tablespoon olive oil
- 3
- 2teaspoons sweet Hungarian paprika
- 2
- 2
- 1 1⁄4cups vegetable stock
- 1cup sour cream
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DIRECTIONS
- Melt the butter with the olive oil in a Dutch oven, and saute the shallots until soft. Stir in the paprika and cook for a few minutes.
- Add the tomatoes, salt to taste, and potatoes. Add the stock and sour cream.
- Cover and cook in preheated 400 degree F oven for about 1 hour, until the liquid is nearly absorbed.
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