(about 4-6 servings)
photo: www.traveladventures.orgShe lived in Vienna in a small apartment, walking distance from Schönbrunn Palace. We often went there on the weekends for long walks on the beautiful grounds, (I started school in Vienna and lived with my grandparents during that time).
My version doesn't seem quite as good as the one my grandmother made. I'm never sure, if it's not enough salt or the brand of paprika, but I make it regardless, and think of her while I eat it. She had the softest skin, and always smelled of Lily of the Valley.
1 tbsp canola oil (my grandmother used lard)
1 clove garlic, minced
1 large sweet onion, diced
2 lbs mushrooms, sliced
1 red or green bell pepper, diced
2 tbsp flour
1 1/2 - 2 tbsp Hungarian sweet paprika
1 1/2 tsp Hungarian hot paprika
1/2 cup cold water
2 tbsp tomato paste
2 tsp Better Than Bouillon Organic Mushroom Base
3/4 cup plain yogurt
1/4 cup sour cream
splash of wine, (optional; I just happened to have some)
small handful fresh parsley, chopped
salt and freshly ground black pepper to taste
Heat the oil in a large saucepan. Add the garlic and cook for about a minute, then add the onion. Continue cooking until the onion takes on an amber hue.
Add the mushrooms and red pepper. Stir and cook until the mushrooms begin to soften.
Combine the flour and paprika in a small bowl. Slowly whisk in the cold water, tomato paste and mushroom base, and whisk until smooth.
Pour this over the mushroom mixture. Lower the heat and cover the saucepan. Allow to simmer gently for about 20-25 minutes. Stir occasionally.
Stir in the yogurt, sour cream, wine and parsley until well combined; heat through. Adjust the seasoning with salt and pepper.
Can be served over cooked rice or egg noodles. I usually just have it on it's own, like soup or stew.
Garnish with additional sour cream and parsley if desired.