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Add a photoServings: 4
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 Serving | %DV |
|---|---|
| Serving Size 402g | |
| Recipe makes 4 servings | |
| Calories 336 | |
| Calories from Fat 145 | 43% |
| Total Fat 16.49g | 21% |
| Saturated Fat 4.19g | 17% |
| Trans Fat 0.26g | |
| Cholesterol 15mg | 5% |
| Sodium 507mg | 21% |
| Potassium 975mg | 28% |
| Total Carbs 42.85g | 11% |
| Dietary Fiber 5.4g | 18% |
| Sugars 5.27g | 4% |
| Protein 6.68g | 11% |
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