👨‍🍳 作り方

1. 1

   Clean and slice the mushrooms. In a large pan, melt the butter over medium-high heat. Add the mushrooms in batches if necessary to avoid overcrowding, and sauté until golden brown and their liquid has evaporated. Remove mushrooms and set aside.

2. 2

   In the same pan, add a little more butter or oil if needed. Sauté the chopped onions until softened and translucent, about 5-7 minutes.

3. 3

   Add the minced garlic and chopped Hungarian wax pepper (if using) and cook for another 2 minutes until fragrant.

4. 4

   Stir in the chopped tomatoes and cook for about 5 minutes until they start to break down.

5. 5

   Sprinkle the flour and sweet paprika over the vegetables. Stir well and cook for 1 minute to toast the paprika and cook out the raw flour taste.

6. 6

   Gradually whisk in the vegetable broth until smooth. Bring to a simmer and cook for about 5-10 minutes, until the sauce begins to thicken.

7. 7

   Return the sautéed mushrooms to the pan. Stir in the sour cream, salt, and pepper. Heat gently, but do not boil, until the stew is heated through and creamy.

8. 8

   Taste and adjust seasoning as needed. Serve hot with noodles, dumplings, or crusty bread.