Potato and mushroom stew

By á-13391

Ingredients

• 2 lb. potato
• 1 med. size onion
• 1 clove garlic
• 5 tbsp. oil
• 1 tbsp. paprika
• 1/4 to 1/2 lb. fresh mushroom
• 1 tsp. cumin seeds (optional)
• 1 tsp. coriander and cumin powder (optional)
• 2 c. vegetable stock (or beef)
• 1/2 cup of turkey bacon (optional)
• Sea salt (or regular salt)
• Black pepper
• 1/2 c. sour cream
• a bunch of dill

Details

Servings 4
Preparation time 30mins
Cooking time 60mins

Preparation

Step 1

Chop the potatoes into even chunks. Chop the onion into quarter-moon slices. Lightly mince the garlic. Heat 2 tbsp. of oil in the deep pot. Quickly cook garlic and cumin seeds until both are golden. Add onions and cook for a minute. Add potatoes and let them brown a bit. Add stock, paprika, coriander/cumin powder, salt. Cover the pot and leave over gentle heat for about 20 minutes until almost all the liquid has evaporated. Meanwhile, slice the mushrooms. Heat the remaining oil and cook mushrooms in small portions (around 3) at high heat. Add bacon to the last portion of mushrooms. Add mushrooms and bacon to potatoes and cook for another 3 to 4 minutes. Season to taste with salt and pepper. Add sour cream and chopped dill and heat gently. Serve immediately.
This recipe could be made vegetarian and would taste just as good. Just omit bacon and use vegetable stock.

Recipe modified from cooks.com: http://www.cooks.com/recipe/xo57o34s/potato-and-mushroom-stew-with-sour-cream.html