Mushroom Paprikash
- 1 tbsp olive oil
- ½ tsp caraway seeds
- 1 sliced onion
- 300g mushrooms, chopped
- 1 green capsicum, cut into chunks
- 2 tsp smoked paprika
- 400g tin of chopped tomatoes
- 1 vegetable stock cube
- 4 tbsp soured cream
- Chopped parsley
- Pasta, jacket potato, or rice to serve
- Heat a large sauté pan and lightly toast the caraway seeds for 30 seconds. Add the oil, followed by the mushrooms, onion, and capsicum, then season well. Cook for about 8 mins to soften the vegetables.
- Stir in the paprika, tip in the tomatoes, stock, and half a tin of water. Cook for 5 mins, then top with soured cream and parsley, and serve with your choice of pasta, rice, or jacket potato.
15 mins
2 serving