Potato Stew recipe
information
490 calories per serving
ingredients
800 g (1 3/4 lb) potatoes
100 g (4 oz) rindless streaky bacon
225 g (8 oz) onions
1 tablespoon paprika
salt
generous pinch of cayenne
300 ml (1 3/4 pint) meat stock
2 teaspoons caraway seeds
150 ml (1/4 pint) pint soured cream
100 g (4 oz) rindless streaky bacon
225 g (8 oz) onions
1 tablespoon paprika
salt
generous pinch of cayenne
300 ml (1 3/4 pint) meat stock
2 teaspoons caraway seeds
150 ml (1/4 pint) pint soured cream
method
1. Peel, wash and cube the potatoes. Finely chop the bacon and fry it in a large frying pan until crisp. Chop the onions and fry them in the bacon fat until golden. Add the potato, season with paprika, salt and cayenne and fry for a few minutes, stirring continuously.
2. Heat the stock and add it to the potatoes with the caraway seeds. Cook over a low heat for 20-25 minutes. Stir in the soured cream and season liberally to taste.
New potatoes can be substituted for the old ones in this recipe. Select small, even-sized potatoes and scrub or scrape them before cooking whole, as above.
2. Heat the stock and add it to the potatoes with the caraway seeds. Cook over a low heat for 20-25 minutes. Stir in the soured cream and season liberally to taste.
New potatoes can be substituted for the old ones in this recipe. Select small, even-sized potatoes and scrub or scrape them before cooking whole, as above.
serving amount
serves 4
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