Ingredients:
1 medium yellow onions, sliced
4 medium potatoes, cubed ( I like the yellow ones)
1/2 cup cabbage coleslaw blend
1 carrots, shredded
1 1/2 cups water
1 tablespoon olive oil
2 teaspoons paprika
2 teaspoons flour
2 teaspoons salt
2 teaspoons pepper
parsley (optional)
sour cream (optional)
Directions:
Saute the onion in the oil in a heavy bottomed pot. Salt it so the layers separate.
When onion is translucent, lower the heat and push onions to the side.
Add the paprika, and saute in oil for 2 minutes, stirring vigorously. Don’t let the paprika burn!
Mix in the onion, add the potatoes and cook for 10 minutes on medium high, stirring frequently.
Mix the water and flour, add to the pot and stir.
Add pepper and parsley, taste and add salt as necessary.
Cover, stirring occasionally, cook on medium high for 20 minutes.
Add cabbage and carrot, cook on medium low for 10 minutes.
Serve over broad egg noodles with a dollop of sour cream to garnish (omit this step for a healthier option).
Servings: 4
Time preparation: 5 min.
Time total: 45 min.