Hungarian Potatoes



U.S. Metric Ingredients
2 oz 60 g Butter
4 oz 125 g Onion, chopped
1 tsp 5 mL Paprika
8 oz 250 g Tomatoes, peeled, seeded, diced
lb 1.25 kg Potatoes, waxy or all-purpose, peeled and cut into thick slices
1 pt 500 mL Chicken or beef stock, hot
(approximately) (approximately)  
to taste to taste Salt
to taste to taste Pepper
¼ cup 60 mL Chopped parsley



  1. Heat the butter a large saucepan and add the onion and paprika. Cook until onion is soft, but do not brown.
  2. Add the tomatoes and potatoes. Pour in enough stock to just barely cover the potatoes. Add a small amount of salt (about 1 tsp/5 mL), but undersalt because liquid will reduce.
  3. Simmer until potatoes are cooked and liquid is mostly evaporated or absorbed. Stir gently from time to time.
  4. Season to taste.
  5. Garnish with chopped parsley at service time.

Per serving: Calories, 110; Protein, 2 g; Fat, 4 g (31% cal.); Cholesterol, 10 mg; Carbohydrates, 18 g; Fiber, 2 g; Sodium, 45 mg.


Bouillon Potatoes

Prepare as in basic recipe, but omit paprika and tomatoes. Slice onion instead of chopping it, and sauté 3 oz (90 g) carrot, cut julienne, with the onion. Trim the potatoes into portion-size pieces instead of slicing them.