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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: CountryMouse
Servings: 6 to 7
1 large onion
1 tablespoon paprika
potatoes, chopped into chunks
¾ garlic clove
chopped tomatoes
1 teaspoon vinegar
1 beef stock cube or vegetable stock cube
marjoram
caraway seeds
Brown the onions in oil. Add paprika to the onions (add as much as you like depending on how spicy you want it to be). Let it melt into the centre of the onions before stirring it inches. Add potatoes to the onions and turn up the heat to cook them. Add the garlic. Add the tomatoes. Add the vinegar. Add a sprinkling of marjoram and caraway seeds. Season with salt and pepper. Leave simmering on a low heat for at least 1 and a half hours. Just until the potatoes are soft and the liquid has become quite thick and heavy.