This brings back THE meal. We
were short of funds but with a good supply of potatoes. One day Nagymama came up
with a creative meal plan. It started with potato soup. The soup was followed
by potato stew and the “feltét” or topping was fried potatoes. We were potato-d out. After that I could
never look at Van Gogh’s painting the same way again.
The Potato Eaters by Vincent Van Gogh CLASSIC POTATO STEW
1 1/2 kg potatoes
3 - 4 tsp oil
1/2 onion, finely chopped
1 tsp Hungarian pepper
salt and pepper to taste
1 tsp dried marjoram
2 bay leaves
2 Tbsp flour
1 cup water
1/2 cup 14% sour cream
- Peel and chop the potatoes.
- In a medium sized pot, sauté the onions on low medium heat until translucent.
- Stir in the paprika and immediately add the potatoes and give it a stir.
- Next add the salt, pepper, marjoram and the bay leaves.
- Add enough water to almost cover the potatoes.
- Bring to simmer and cook until soft.
- Next make a slurry.
- Add the flour to a small bowl and gradually stir in the cold liquid.
- Stir until a smooth.
- Next whisk the cold slurry into the pot.
- Bring it back to simmer and continue in a slow simmer for 2-3 minutes or until the starchy taste is cooked away. Don't cook longer or the starch will break down and the liquid will be thin again.
- Just before serving stir in the sour cream.
