Mushroom Stew - Hungarian

We love mushroom stew over polenta or mashed potatoes. So easy to make and super cheap, you have to try it. You can make it without sour cream, but I think that the sour cream makes the sauce super creamy and tasty. This is a hungarian recipe my mom used to make a lot.

Ingredients:

2 lb mushrooms, sliced

1 large onion

2 large tomatoes, chopped

2 teaspoon paprika

4 tablespoon oil

2-3 cloves garlic

1 cup sour cream

salt

black pepper

2 tablespoon flour

chopped parsley

Directions:

Pour oil into a large pan and sautee onions on a low heat until soft and translucent.

Add paprika and chopped tomatoes and stir well.

Add the mushrooms and cook for about 5 minutes.

Season with salt and black pepper and than cover the mushrooms with water.

Cook on low heat with cover for about 30 minutes.

In a small bowl mix the flour with a little water, until smooth, add the sour cream and mix well.

Pour the mixture into the mushroom stew, add the crushed garlic and cook for a few minutes.

Taste and adjust the seasonings.

Sprinkle with chopped parsley and serve with mashed potatoes and meat, or with polenta.

Tags: Mushroom Stew, hungarian Mushroom Stew recipe, Mushroom Stew recipe, gombaporkolt recipe, tocanita de ciuperci recipe, tejfolos gombaporkolt recipe