frugal cooking

Hungarian Hot Pot

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Put a large pan of water on to boil

Melt 20g of butter in a large saucepan.  Hungarian Hot Pot

Peel and Slice a large onion and Sauté in the butterfor five minutes.

Peel and slice two large jacket potato sized potatoes (approx 450g) and cook for three minutes in the boiling water and drain.

Open and drain a jar of Brockwort sausages into 1.5cm pieces and add to the pan with the onion for two minutes.


Add a tablespoon of flour to the onions and stir in.


Stir in to the onions and sausages a tin of chopped tomatoes and the cooked potatoes

Add 1/4pt of vegetable stock, 1-2tsp of paprika and ½ tsp of ground cumin (optional) and simmer for 20 minutes


Stir in 1/4 pt of soured cream and cook gently for a further five minutes


Serve with crusty bread – serves four so youll have to expect to share this with your flat mates and friends

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