Mushroom and Potato Paprikash

1. Brown the Mushrooms

Heat vegetable oil in a Dutch oven over medium heat. Add the mushrooms, sprinkle with a pinch of salt, and cook until golden, about 5 minutes per batch. Transfer to a plate and set aside.

2. Parcook the Potatoes

Parcook the potatoes in the microwave for 3-5 minutes or in a pot of boiling water just enough to start softening them.

3. Sauté Onions and Garlic

In the same Dutch oven, melt the butter and add the chopped onions and garlic with a touch of salt. Sauté for about 5 minutes until the onions become slightly translucent.

4. Add Paprika and Deglaze with Wine

Stir in the sweet and smoked paprika, then pour in the white wine to deglaze the pan, scraping up any caramelized bits. Let the wine simmer and reduce slightly.

5. Combine Ingredients and Simmer

Add the vegetable stock, crushed tomatoes, parcooked potatoes, and browned mushrooms to the pot. Cover and simmer gently for 15 minutes, then remove the lid and simmer for another 5 minutes to thicken the stew.

6. Thicken the Stew

Whisk together the sour cream and flour until smooth. Stir the mixture into the stew and continue to cook until it reaches the desired consistency.

7. Finish with Herbs and Seasoning

Fold in the chopped dill and parsley. Adjust the thickness with water if needed and season with salt and pepper to taste.