Paprikas Burgonya(Potato Paprika) - cooking recipe

Ingredients

2 lb. boiling potatoes
3 Tbsp. oil
2/3 c. finely chopped onions
1/4 tsp. finely chopped garlic
1 Tbsp. Hungarian paprika
2 c. chicken or beef stock, fresh or canned (or 2 c. water)
1/8 tsp. caraway seed
1 medium sized tomato, peeled and chopped
1 large green pepper with seeds, ribs removed, finely chopped
1 tsp. salt
freshly ground black pepper
1 lb. Hungarian sausage
1/2 c. sour cream

Preparation

Cook the potatoes in boiling water for 8 to 10 minutes, then peel and cut into 1/4 inch slices.
In a 4 quart saucepan or casserole, heat the oil until a light haze forms over it, then add the onions and garlic.
Cook for 8 to 10 minutes, or until lightly colored.
Off the heat, stir in paprika.
Stir until the onions are well coated.
Return the pan to the heat and add stock or water. Bring to a boil and add caraway seed, potatoes, tomato, green pepper, salt and a few grindings of pepper.
Bring the liquid to a boil; stir, cover and simmer for 25 minutes until the potatoes are tender.