George Lang

Sour Potato

Savanyú Burgonyafőzelék

Preparation info

  • 6

    servings
    • Difficulty

      Easy

Appears in
top 1000The Cuisine of Hungary
The Cuisine of Hungary

By George Lang

Published 1982

  • About

Ingredients

  • 1½ pounds potatoes
  • 1 bay leaf
  • ¼ teaspoon black pepp

Method

  1. Peel potatoes and cut into ½-inch dice. Cook in 2½ cups water with the bay leaf, pepper and salt till potatoes are half done.
  2. Heat the lard. Brown the flour and onion in lard til