Hungarian squash stew

7 Feb

Hungarian squash stew

  • lard
  • butter
  • 4 medium zucchini and/or yellow squash, finely shredded
  • 1/2 onion, finely diced or sliced
  • 1 tsp. sea salt
  • 4 oz. bacon, chopped
  • 1 Tbs. red wine vinegar
  • 1 to 2 tsp. dried dill
  • 2 tsp. paprika
  • ~1/4 c. heavy cream
  • 1 Tbs. potato starch

Saute the squash and onion in a little bit of lard and butter until they begin to soften. Add the bacon and salt, cook about 5 min. Add the vinegar, dill, and paprika. Let stew on low. About 5 to 10 min. before serving, mix the cold heavy cream with the potato starch until creamy smooth. Add to the stew, stir and warm on low.

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