Paprikas Burgonya(Potato Paprika)

• 2 lb. boiling potatoes
• 3 Tbsp. oil
• 2/3 c. finely chopped onions
• 1/4 tsp. finely chopped garlic
• 1 Tbsp. Hungarian paprika
• 2 c. chicken or beef stock, fresh or canned (or 2 c. water)
• 1/8 tsp. caraway seed
• 1 medium sized tomato, peeled and chopped
• 1 large green pepper with seeds, ribs removed, finely chopped
• 1 tsp. salt
• freshly ground black pepper
• 1 lb. Hungarian sausage
• 1/2 c. sour cream

1. Cook the potatoes in boiling water for 8 to 10 minutes, then peel and cut into 1/4 inch slices.
2. In a 4 quart saucepan or casserole, heat the oil until a light haze forms over it, then add the onions and garlic.
3. Cook for 8 to 10 minutes, or until lightly colored.
4. Off the heat, stir in paprika.
5. Stir until the onions are well coated.
6. Return the pan to the heat and add stock or water. Bring to a boil and add caraway seed, potatoes, tomato, green pepper, salt and a few grindings of pepper.
7. Bring the liquid to a boil; stir, cover and simmer for 25 minutes until the potatoes are tender.

boiling potatoes, oil, onions, garlic, paprika, chicken, caraway seed, tomato, green pepper, salt, freshly ground black pepper, sausage, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=329917 (may not work)