1
["1)In a medium-large pot (preferably non-stick) set over medium heat, add the butter and the olive oil to gently melt; next add the sliced onion, stir, and allow to slightly turn golden-brown, about 3 minutes; next add the peeled and sliced potatoes, and gently fold together with the onions and the butter/oil in the pot.", "2)Add the Hungarian Paprika, garlic powder, salt and pepper, and again, stir to incorporate together. Add the hot chicken stock (it should come about 3/4 of the way up the potatoes), gently stir, and allow to lightly simmer for about 20 minutes, uncovered, until potatoes are tender but not falling apart. (Stir gently a few times during cooking to avoid potatoes sticking to bottom of pot, trying not to break-up the potatoes.)", "3)Once the potatoes are tender, you will see that some of the stock has evaporated, but this ""gravy"" may be a bit on the 'thin' side. In a small dish, mix together the flour and water, and using a fork or small whisk, combine until completely smooth and lump-free (this is called a ""slurry"" and will thicken the gravy without adding lumps); slowly add the slurry to the potatoes and quickly stir to blend in and thicken; allow to cook for a minute or two more, on low heat.", "4)Add the lemon juice, stir, and turn off heat; check the salt/pepper and adjust, if necessary.", "5)Divide equally among four plates, and garnish with a pinch of the chopped parsley. Enjoy!"]
