Title: Savanyu burgonyafozelek (sour potato)
 Categories: Potatoes, Hungary, Upload
      Yield: 6 Servings
 
  1 1/2 lb Potatoes
      1 ea Bay leaf
    1/4 ts Pepper, black
      1 ts Salt
      3 tb Lard
      3 tb Flour, all-purpose
      1 sm Onions; minced
    1/4 c  Sour cream
    1/2 tb Sugar, granulated
      1 tb Parsley; minced
      2 tb Vinegar
 
    Peel potatoes and cut into 1/2" dice. Cook in 2 1/2 cups water with
  the bay leaf, pepper and salt until half done.
    Heat lard, brown flour and onion until medium golden in color. Add
  1/2 cup cold water and stir till smooth. Pour into the pot in which
  potatoes are cooking and cook over very low heat till potatoes are
  done. Stir every now and then.
    In a bowl mix well the sour cream, sugar, parsley and vinegar to
  taste. Pour into the potatoes, bring to a boil, and serve.
    Variation: substitute fresh marjoram for the parsley.
    MM and upload by DonW1948@aol.com / CH