We often make főzelék, which is a special category in Hungarian cuisine and is a popular way to cook vegetables. Potatoes, which are cheap, easy to grow and packed with a variety of nutrients, can also be used for making főzelék. Sour cream potato stew is a simple, tasty dish; it’s made with roux and sour cream, and it goes well with pork patties or meatloaf.
- 800 g (~1 3/4 lbs) potatoes
- salt and pepper to taste
- 1 bay leaf
- 2 tbsp lard
- 2 heaping tbsp flour
- 2 heaping tbsp sour cream
In a small pot or pan heat lard, add flour and make a blond roux. Set aside and let it cool completely.
Peel and dice the potatoes. Put them in a bigger pot and pour in water just enough to cover the potatoes. Add a bay leaf, salt and pepper to taste. Cook over medium heat until tender.
Once potatoes are done, mix some hot cooking liquid in the roux, then add the mixture to the potatoes. While stirring constantly cook until the stew thickens. Turn off the heat and stir in the sour cream. The stew can be flavoured with some white wine vinegar. Serve hot with pork patties or Stefánia meatloaf.