Hungarian Style Potatoes

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.

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