Mushroom Paprikash

🛒 Ingredients

• Cremini Mushrooms 125 g · 28 kcal
• Onion 38 g · 15 kcal
• Garlic 3 g · 4 kcal
• Olive Oil 8 g · 71 kcal
• Sweet Paprika 5 g · 14 kcal
• Vegetable Broth 60 g · 3 kcal
• Tomato Paste 8 g · 7 kcal
• All-Purpose Flour 4 g · 15 kcal
• Sour Cream 25 g · 50 kcal
• Fresh Dill 3 g · 1 kcal

👨‍🍳 Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
2. Add minced garlic and cook for another minute until fragrant. Increase heat to medium-high, add sliced cremini mushrooms, and cook until they release their liquid and start to brown, about 8-10 minutes.
3. Stir in the sweet paprika and tomato paste, cooking for 1 minute, ensuring not to burn the paprika. Sprinkle flour over the mushroom mixture and stir well for 1 minute.
4. Gradually pour in the vegetable broth, stirring constantly to prevent lumps, then bring to a gentle simmer. Reduce heat to low, cover, and let simmer for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
5. Remove from heat, stir in the sour cream until fully incorporated and creamy, then season with salt and pepper to taste. Garnish with fresh chopped dill and serve warm with egg noodles, dumplings, or crusty bread.