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Gombaporkolt (Hungary)  Esther Westerveld
 Sep 28, 2003 05:57 PDT 

GOMBAPÖRKÖLT (MUSHROOM STEW)

2 lbs. mushrooms
2 tbsp. oil
1 onion
1 tsp. paprika
salt
pepper
1 green pepper
1 tomato

Clean and slice the mushrooms. Sauté the finely chopped onion in the oil
until transparent. Remove from the stove, sprinkle with paprika, put back on
the stove, add the mushrooms cut into thick slices or large chunks, salt and
pepper to taste, add the green pepper cut into rings and the skinned and
quartered tomatoes, cover and stew in its own juices over low heat. When
nearly done, remove the lid and continue cooking until most of the cooking
juice has evaporated. Serve with galuska dumplings or boiled potatoes.
Note: If you add sour cream to this dish towards the end of the cooking
time, it becomes another Hungarian favorite, mushroom paprikás.

Serves 4.

country : Hungary
course : vegan dish

source : Classical Hungarian Dishes / Boldizsár Horváth
	
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