POTATOES (HUNGARIAN STYLE)
This classic Hungarian potato dish offers a comforting and flavorful experience, perfect for a hearty side or a light vegetarian meal. The potatoes are parboiled to tender perfection, then gently browned in butter, creating a delightful texture contrast. A creamy, savory sauce made with milk, flour, and a touch of onion juice coats the potatoes, resulting in a rich and satisfying dish.
Ingredients
- 3 cups Potatoes (Quantity estimated (not specified in original recipe))
- 1/3 cup Butter
- 2 tablespoons Butter
- 1 teaspoon Onion juice (Quantity estimated (not specified in original recipe))
- 2 tablespoons Flour
- 1 cup Hot milk
- 1/2 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1/2 teaspoon Paprika (Quantity estimated (not specified in original recipe))
- 1 Egg yolk
- 2 tablespoons Finely chopped parsley (Quantity estimated (not specified in original recipe))
Instructions
- 1Wash, peel, and cut the potatoes into approximately one-third inch pieces. You should have about three cups of potatoes.
- 2Parboil the potato pieces in boiling water for 3 minutes, then drain them thoroughly.
- 3Add one-third cup of butter to a skillet and cook over medium heat until melted. Add the drained potatoes and cook, stirring occasionally, until they are soft and slightly browned, about 10 minutes.
- 4In a separate saucepan, melt two tablespoons of butter. Add a few drops of onion juice and the flour, stirring to combine. Gradually pour in one cup of hot milk, stirring constantly to prevent lumps. Season with salt and paprika. Remove from heat and whisk in the well-beaten egg yolk.
- 5Pour the sauce over the browned potatoes and sprinkle with the finely chopped parsley. Serve immediately.