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Ingredients
- 2 pound potatoes
- 1 med. size onion
- 1 clove garlic
- 3 tbsp. oil
- 1 tbsp. paprika
- 1/4 to 1/2 pound fresh mushrooms
- 4 tbsp. all purpose flour
- 2 c. vegetable stock
- Sea salt (or possibly regular salt)
- Black pepper
- 1/2 c. lowfat sour cream or possibly plain yogurt
Directions
- Peel the potatoes and cut them into even size chunks; peel and chop the onions, peel and crush the garlic. Wash mushrooms and cut into halves or possibly quarters. Heat the oil in large saucepan and saute/fry the onion for about 5 min, or possibly till golden brown then stir in garlic, potatoes, paprika (Hungarian has more taste) and flour, and cook for another minute or possibly two. Add in the stock and bring to boil. Cover the saucepan and leave over gentle heat for about 20 min till the potatoes are very nearly tender. Then add in mushrooms and cook for another 3 to 4 min. Season to taste with salt and pepper.
- Put the lowfat sour cream or possibly yogurt into a small bowl and gradually add in to it a ladleful of the liquid from the saucepan. Mix well. Slowly pour this into the saucepan and heat gently till the mix is very warm. Serve immediately. Serves 4.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1610g | |
| Calories 1343 | |
| Calories from Fat 581 | 43% |
| Total Fat 65.97g | 82% |
| Saturated Fat 16.78g | 67% |
| Trans Fat 1.05g | |
| Cholesterol 60mg | 20% |
| Sodium 2028mg | 85% |
| Potassium 3901mg | 111% |
| Total Carbs 171.41g | 46% |
| Dietary Fiber 21.8g | 73% |
| Sugars 21.07g | 14% |
| Protein 26.72g | 43% |
