Ingredients
4 oz cooking oil
2 onions, finely chopped
1 garlic clove, crushed
1/4 tsp caraway seeds
1 tsp paprika
1 cup water (up to 2 c)
1 salt to taste
4 lb potatoes, peeled and sliced thin
2 green peppers, seeded and cut into, strips
4 tomatoes, peeled, seeded and choppe, d
Directions
In a heavy-bottomed casserole, heat the oil and fry the onions and
garlic. Add the caraway seeds, paprika and water. Add the potatoes,
peppers and tomatoes. Simmer for thirty minutes.
NOTES:
* Hungarian potato paprikash -- From "Cuisines of the World," Exeter
Books. A hearty dish, good as either a side dish or a vegetarian main
course. Suitable for Passover. Yield: Serves 4 as main course.
* This makes a very good main course or side dish for Passover.
: Difficulty: easy.
: Time: 15 minutes preparation, 30 minutes cooking.
: Precision: no need to measure.
: Evelyn C. Leeper
: ...ihnp4!mtgzz!ecl
: AT&T Information Systems
: Middletown, NJ
: Copyright (C) 1986 USENET Community Trust
Servings: 4 servings
Potato Paprikash Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
We can track the history of meal recipes way back into the distant past, in fact as far back into history as the early Egyptians, and quite possibly further than that. Having said that, sadly, these ancient recipes were just primitive pictorial, hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the most ancient recipe discovered, according to experts are a few ancient tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful. As we move on, there were two books which were published in the 14th Century - a recipe book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, these two books are nothing to do with the indian food that is popular today, but rather accounts of the types of meals enjoyed by the upper classes of the time. Later, in the fifteenth century, people returning from the crusades brought us many new foods and herbs from the holy land, including coriander, parsley, and rosemary. The introduction of these new herbs and spices led to a surge in recipe manuscripts, many of which still exist in private cookery archives. During the next few centuries, the upper classes strove to lay on the most extravagent meals, and consequentially the best cooks and their recipes became highly prized. Even so, it was during the 1800s that haute cuisine and recipe collections really came of age. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to assembling, testing, and publishing the recipes that were being prepared for the better households. The revolution that is television gave us celebrity TV chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, permitting us all to search through massive numbers of recipes like those on this site. |
We hope you enjoy this Potato Paprikash recipe.
