Serves 3
1/4 cup vegetable oil
2 lbs mushrooms (mixed with cremini, etc), halve if eeded
1.5 lbs Yukon Gold potatos, scrubbed, chopped into 1-inch pieces
salt and black pepper
1 tbsp butter
1 large onion (yellow or red), chopped
8 cloves garlic, minced
2 tbsp sweet Hungarian paprika
1/2 tsp smoked paprika
1 cup vegetable stock (added throughout)
1-14oz can crushed tomatoes
1 cup sour cream, room temperature
1/2 cup chopped fresh dill or 2 tsp dried
Warn oil in large pot over high heat. Add mushrooms and season with salt. Brown for 5-10 minutes. Once cooked, remove to another plate.
Add butter to pot, then onion. Season with salt and cook for abother 3 minutes until softens. Add garlic and cook for another 2 minutes. Reduce heat to low and add both paprikas. Stir well to combine. Add wine, half the vegetable stock and crushed tomatoes. Bring toa. boil and then add potatoes. Season generously with salt and pepper. Boil for about 10 minutes - add mushrooms and any accumulated juices. Simmer for another 10 minutes.
Remove from heat and let sit for a few minutes. Then add sour cream and dill. Adjust taste if needed, adding extra water or broth as needed.
Serve