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Nutrition Facts
Serving Size 1 (344g) Recipe makes 4 servings
Calories 305
Calories from Fat 55		(18%)
Amount Per Serving		%DV
	Total Fat 6.1g	9%
	Saturated Fat 3.8g	18%
	Monounsaturated Fat 1.5g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 15mg		5%
Sodium 60mg		2%
Potassium 1384mg		39%
Total Carbohydrate 57.9g		19%
	Dietary Fiber 7.5g	29%
	Sugars 3.3g
Protein 6.8g		13%
detailed view... how is this calculated?

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Recipe #124121 | 1½ hours | 30 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Dienia B.
May 31, 2005

Secrets of Hungarian Cooking; times are guesstimate, of course.

SERVES 4 (change servings and units)

Ingredients

1 small onion, finely chopped
2 tablespoons butter
1 teaspoon paprika
6 sliced potatoes
salt

Directions

1
Saute finely chopped onion in butter.
2
Add paprika when onions are lightly browned; then add potatoes and salt.
3
Cover and keep stewing, adding enough water to keep potatoes from sticking. Turn now and again with pancake turner.
4
Simmer until potatoes are soft.
5
Before serving add a little sour cream, if desired.

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Featured Reviews for This Recipe

From: Chef #295522

On Aug 11, 2006

Being Hungarian, I grew up with this dish, I would boil my potatoes a bit before adding to the onion paprika mixture, otherwise you would have to add too much butter to keep from sticking, and too much water, so that the potatoes would have to cook somehow.

2 people found this review helpful

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From: Sir_Kennuth

On Feb 25, 2006

One other idea for this dish is to add a really flavorful kielbassa. In Hungary they often add sliced hotdogs also.

1 person found this review helpful

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From: bobo3039

On Oct 28, 2006

I made this just as written and very much enjoyed the potatoes. Just perfect.

3 people found this review helpful

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