Creamy Hungarian Mushroom Stew

[Guest guest]

Creamy Hungarian Mushroom Stew

1 tbsp olive oil

1 onion, chopped

1 clove garlic, minced

2 pounds potatoes, chopped into chunks

1 tbsp paprika

1 tbsp flour

4 cups vegetable broth

2 pounds fresh mushrooms, sliced

salt and pepper to taste

1/2 cup sour cream

Preparation:

Sautee the onion and garlic in a large saucepan for 3 to 5 minutes. Add the

potatoes and paprika. Allow to cook, stirring to coat the potatoes for another 3

to 5 minutes.

Add the flour and cook for one more minute.

 

Add the broth and bring to a boil. Reduce to a simmer and cover. Cook for 20

minutes, or until potatoes are tender.

 

Add the mushrooms, salt and pepper and cook for 5 more minutes.

 

Add the sour cream immediately before serving.

 Hugz

karen