Romanian Potato Stew / Tocana de cartofi romaneasca

Directions

Peel 2 pounds of potatoes, cut each lengthwise into 4 slices and keep in cold water in a bowl. Fry 2 finely chopped onions in 2 tablespoonfuls of bacon drippings or lard in a deep frying pan to a light brown.

Add one tablespoonful of flour and mix constantly until brown. Be careful not to burn. Add slowly a little water to make a thin sauce, add salt and pepper, a dash of red paprika and let simmer slowly.

Chop some parsley, fennel and celery and add to the sauce. Let cook for a little while on a slow fire. Now add the potatoes, over which you will pour 2 cups of tomato juice, and cook until the potatoes are done.

If necessary, add more tomato juice. When the potatoes are done add one diced green pepper (or a red one if obtainable) and cook 5 minutes more.

About 1/2 cup of liquid should remain at the end.

Serve hot.

Add 2 tablespoonfuls of sour cream for each serving and sprinkle with chopped parsley.