Ingredients
- 1 tablespoon plus 1 teaspoon vegetable oil
- 3 mediums onions, chopped
- 12 ounces cremini mushrooms, small ones halved and 1 lg ones quartered
- 1 large red bell pepper, chopped
- 1 tablespoon mild Hungarian paprika
- 1 teaspoon hot Hungarian paprika, or to taste
- 1 teaspoon salt
- 1/2 cup nonfat sour cream or vegan sour cream
Make it step by step
- In large Dutch oven, heat oil over medium high heat. Add onions and cook, stirring often, until translucent, about 8 minutes, reducing heat if onions brown too quickly. Add mushrooms and cook, stirring often, until tender, about 5 minutes. Add bell pepper and cook until tender about 5 minutes.
- Add both mild and hot paprikas, stirring well to coat vegetables and prevent scorching. Add 2 cups water and salt; mix well. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, 20 minutes.
- Two or three minutes before the end of cooking, increase heat and boil briskly to reduce sauce and concentrate flavors. Reduce heat to low. Wait until boiling subsides, then stir in sour cream and heat through, stirring. Serve hot.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Helen Pitlick, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.