Ingredients
3 cups Yellow Onion, Chopped
32 ounces Beef Broth
3 cups Water
2 tablespoons Olive Oil
2 package Kosher Hot Dogs (can substitute sausage if you prefer)
2 bags Reds or Yukon Golds (Fingerlings even, just not Russets they’re too starchy) De-Skinned and Quartered
4 tablespoons Sweet Hungarian Paprika
.5 dashes Salt and Pepper to Taste
.5 splash Red Wine (Optional)
Preparation
Brown the chopped onion in olive oil in a large dutch oven.
Add hot dogs (and or sausage) to brown.
Meanwhile, cube all potatoes and add to onion-meat mixture. Cover using beef broth, water and wine. The liguid needs to coverall the meat and potatoes.
Stir frequently. Add paprika, salt and pepper. Simmer on low at least 1 to 1.5 hours. Making sure the bottom doesn’t burn.
Will thicken. Serve in bowls.
