1/2 lb. franks (4 or 5) cut in 1/2-inch pieces
1 tbsp. butter
1/2 env. (1/4 c.) dry onion soup mix
1 tbsp. flour
1 tbsp. sugar
Dash pepper
1/2 c. water
2 tbsp. vinegar
2 (1 lb.) cans (4 c.) sliced white potatoes, drained
1/2 c. sour cream or plain yogurt

Brown franks in butter; remove. Stir in onion soup mix, flour, sugar, pepper. Add water and vinegar. Return to heat. Cook, stirring, until boiling. Reduce heat and simmer gently, covered, 10 minutes. Add drained potatoes and sour cream. Heat just to boil. Serve hot.