Mushroom Paprikash

• 1 tablespoon vegetable oil
• 3 onions mediums, chopped
• 12 ounces cremini mushrooms small ones halved and 1 lg ones quartered
• 1 red bell pepper large, chopped
• 1 tablespoon hungarian paprika mild
• 1 teaspoon hungarian paprika or to taste
• 1 teaspoon salt
• 1/2 cup nonfat sour cream or vegan sour cream

1. In large Dutch oven, heat oil over medium high heat. Add onions and cook, stirring often, until translucent, about 8 minutes, reducing heat if onions brown too quickly. Add mushrooms and cook, stirring often, until tender, about 5 minutes. Add bell pepper and cook until tender about 5 minutes.
2. Add both mild and hot paprikas, stirring well to coat vegetables and prevent scorching. Add 2 cups water and salt; mix well. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, 20 minutes.
3. Two or three minutes before the end of cooking, increase heat and boil briskly to reduce sauce and concentrate flavors. Reduce heat to low. Wait until boiling subsides, then stir in sour cream and heat through, stirring. Serve hot.

vegetable oil, onions, mushrooms, red bell pepper, paprika, hungarian paprika, salt, nonfat sour cream

Taken from www.yummly.com/recipe/Mushroom-Paprikash-1664721 (may not work)