A delicious, vegetarian classic from Hungary: refrying these in a pan right before serving is critical for their optimal flavor. Serving it with sour creamy cucumber salad is almost mandatory.
Ingredients
2 russet potatoes
1 yellow onion
2 tbsp vegetable oil
1 tbsp paprika
salt
black pepper
16 oz egg noodles
Preparation
Dice the onion and soften over the oil. Add the paprika and the diced potatoes.
Add just enough water to cover the potatoes and simmer until the potatoes ore very tender.
Add salt and the egg noodles. Add enough water to about an inch below the level of the noodles.
Simmer until noodles are soft. Stir regularly.
Allow to sit for a bit so noodles can absorb any extra liquids. Fry up individual portions in 1 tbsp hot oil in a nonstick pan until crisped and browned. Stir regularly.
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