Stewed Mushrooms (Gombapaprikás)

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon vegetable oil
• 1 yellow onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons sweet Hungarian paprika
• 1/2 teaspoon caraway seeds
• 2 pounds button or cremini mushrooms, sliced
• 1 cup vegetable stock
• 1 tablespoon tomato paste
• 1 tablespoon all-purpose flour
• 1/2 cup sour cream
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh dill, chopped
• 1 tablespoon fresh parsley, chopped

Method

1. 1

   Melt the butter with the vegetable oil in a 9-inch skillet over medium heat.

2. 2

   Add the chopped onion and cook, stirring occasionally, until softened and translucent.

   5:00 · Soften onion
3. 3

   Stir in the garlic and cook until fragrant, about 30 seconds.

   0:30 · Cook garlic
4. 4

   Remove the skillet from the heat and stir in the paprika and caraway seeds, coating the onions evenly.

5. 5

   Return the skillet to medium heat, add the sliced mushrooms, and stir to coat them in the paprika mixture.

6. 6

   Cook the mushrooms, stirring occasionally, until they release their liquid and begin to soften, about 8 minutes.

   8:00 · Cook mushrooms
7. 7

   Stir in the vegetable stock and tomato paste, scraping up any browned bits from the pan.

8. 8

   Reduce the heat to low and simmer the mushrooms uncovered until the sauce thickens slightly.

   10:00 · Simmer mushrooms
9. 9

   In a small bowl, whisk the flour into the sour cream until smooth.

10. 10

    Remove the skillet from heat and stir in the sour cream mixture, salt, and pepper until the sauce is creamy and smooth.

11. 11

    Return the skillet to low heat and warm through gently for 2 minutes, taking care not to let it boil.

    2:00 · Warm through
12. 12

    Stir in the fresh dill and parsley just before serving.