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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Hungarian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Boil peeled and quartered potatoes in salted water till tender. | 2. While potatoes are cooking --. | 3. Heat skillet. Add mustard seeds. Cover & shake until the popping slows. Add the butter & when melted, add the onions. Cover and cook over low heat for 15 minutes. Uncover, continue cooking over low heat for until very soft, dark & caramelized. Add the paprika. Stir over lowest heat for a minute or two until the paprika has lost its raw taste. Set aside. | 4. Back to the potatoes --. | 5. Strain off cooking water & mash. Add 1/2c of the sour cream and blend into potatoes. Add the egg into the potatoes and whip. Add the stick of butter & the remaining sour cream to taste. Stir in the onion mixture. Add salt to taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
black mustard seed	1	tablespoon		-	-	-	-
butter	2	tablespoons		171.0	7.857	5.343	14.4
onion	3		chopped	180.0	42.03	4.95	0.45
hungarian paprika	2	tablespoons	sweet	-	-	-	-
potato	10		peeled quartered	-	-	-	-
butter	1/2	cup		171.0	7.857	5.343	14.4
cream	3/4	cup	sour	341.55	7.9868	4.209	33.3788
egg	1			71.5	0.36	6.28	4.755
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.