Becky 09-23-99 11:31 AM
Hungarian Style Potatoes
1 c chopped onion
2 tbsp olive oil
1 c sliced celery with leaves
1 tbsp flour
3/4 tsp salt
1/2 tsp paprika
1/8 tsp cayenne pepper
4 medium potatoes, peeled and sliced 1/4 inch thick
12 oz V-8® juice
1/2 c chopped green pepper
1/3 c sour cream
1 tbsp chopped parsley for garnish
Over medium heat, saute onion in olive oil until soft but not brown; add celery.
Sprinkle flour over top of onions and celery.
Stir in salt, paprika and cayenne pepper.
Add potatoes and pour V-8® juice over all of it.
Bring to a boil, then reduce heat to low and cook, covered, for 30 minutes or until potatoes are just tender, stirring occasionally.
Stir in green pepper.
Cover and cook for 5 more minutes, until pepper is crisp-tender.
Stir in sour cream until well blended.
Put into a warmed serving dish and garnish with parsley if desired.
Makes 4 servings.