Ingredients Jump to Instructions ↓

  1. 3 Tablespoons hot Hungarian paprika

  2. 2 teaspoons ground cayenne

  3. 1 small bell pepper, stems and seeds removed, diced

  4. 1 large onion, sliced into rings

  5. 3 cloves garlic, minced

  6. 2 Tablespoons bacon drippings or vegetable oil

  7. 1/2 teaspoon caraway seeds

  8. 2 large potatoes, peeled and sliced

  9. 1 cup white wine Freshly ground black pepper

  10. 1 cup sour cream

Instructions Jump to Ingredients ↑

  1. Preparation: Saute the onion and garlic in the bacon drippings until soft. Add the chiles, bell pepper, and caraway seeds and saute for an additional 1 to 2 minutes. Add the potatoes , wine , black pepper , and enough water to cover. Simmer, covered, for 20 minutes or until the potatoes are done. Stir in the sour cream and simmer until heated through. Yield: 6 servings Source: The Whole Chile Pepper Book by Dave DeWitt and Nancy Gerlach (Little, Brown & Company) Reprinted with permission.


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