Potato paprikash

Ingredients for 8 servings:

• 2 ½ kg potato(s), waxy
• 120 g lard
• 300 g onion(s)
• 200 g tomatoes, peeled
• 200 g bell pepper(s)
• 2 cloves garlic
• 1 tsp caraway seeds
• 2 tsp marjoram
• 1 pinch of salt
• 3 tbsp paprika powder, sweet
• 1 tsp paprika powder, hot
• 1 cup sour cream

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Sauté the diced onions in lard until golden brown. Add the finely chopped garlic, crushed caraway seeds, and paprika, and sauté briefly. Caution: Here, YOU decide whether and how much of the hot paprika you can handle!!! Better to be cautious first. Now add the marjoram and deglaze with 2 cups of water. Bring to a boil briefly. Roughly dice the peeled potatoes and add them to the stock along with the diced tomatoes and bell peppers. Add just enough water to just cover. Season with salt and simmer over low heat. Stir in the sour cream to taste before serving. Do not allow the dish to boil again afterward!