Vegetarian Potato Paprikash Recipe

Ingredients

• 2 Tbsp vegetable oil
• 3 large waxy potatoes (cut into bite-sized pieces (about 3 cups))
• 1 medium yellow onion (thinly sliced)
• 3 cloves garlic (minced)
• 2 Tbsp sweet Hungarian paprika
• 1/8 tsp cayenne pepper (optional)
• 1/2 cup vegetarian broth (vegetable or 'chik-n' flavored)
• 1/2 cup dry white wine
• 1/2 of a 14-oz (400g can of diced tomatoes)
• 1 Tbsp unsalted butter
• 1/4 cup full-fat sour cream*
• Salt and Pepper (to taste)

Instructions

1. 1

   Heat a large non-stick skillet over medium-high heat. Add the oil and potatoes along with a few generous pinches of salt; sauté for 3 to 5 minutes, until the potatoes begin to brown.

2. 2

   Next, add the onions and sauté for another 3 minutes to soften and brown.

3. 3

   Add the garlic, paprika, and cayenne (if using); stir well. Immediately add the broth and wine to prevent the paprika from burning.

4. 4

   Then, stir in the tomatoes and bring the mixture to a boil.

5. 5

   Add the butter. Reduce the heat to medium and simmer uncovered for 15 to 20 minutes, or until the potatoes are very tender.

6. 6

   Turn off the heat and stir in the sour cream.

7. 7

   Taste and add salt and black pepper to your liking, garnish with fresh parsley, serve, and enjoy!