Stewed Potatoes with Mushrooms in Tomato-Sour Cream Sauce

A simple recipe for a homemade dish is stewed potatoes with mushrooms in tomato-sour cream sauce. Juicy vegetables, fragrant mushrooms, and the most delicate sauce … You will certainly be satisfied with such a delicious and hearty lunch or dinner.

Summary

Ingredients

• Potatoes – 800-900 g
• Champignons – 300 g
• Bulb onions – 1 pc.
• Carrots – 1 pc.
• Butter – 30-40 g
• Tomato paste – 1 tbsp
• Sour cream – 2 tbsp
• Flour – 1 tbsp
• Garlic – 2 cloves
• Fresh dill – 3-4 branches
• Vegetable oil – 2 tbsp
• Ground black pepper – 1 pinch
• Ground red pepper – 1 pinch
• Ground paprika – 1 pinch
• Bay leaf – 2 pcs.
• Salt to taste

Instructions

1. Peel the onion and cut it into cubes.
2. Heat vegetable oil in a cauldron. Fry the onion until soft.

   

3. Rinse the champignons thoroughly. My mushrooms are small, I do not cut them. If you have large mushrooms, cut them into small pieces.
4. We send the mushrooms to the cauldron and simmer until the liquid evaporates.

   

5. Peel the carrots and cut them into semicircles.
6. Put the carrot pieces with the mushrooms and onions and fry for 3 minutes.
7. Peel and chop the potatoes.
8. We send the potatoes to the cauldron, mix, and heat for 1-2 minutes.

   

9. Pour in 150 ml of water, add butter, black and red pepper, paprika, and bay leaves. Stir, bring to a boil, reduce heat and cover the cauldron with a lid. Simmer potatoes with mushrooms for 10 minutes.
10. In a convenient bowl, mix sour cream, tomato paste, flour, and a little salt. There should be no lumps in the sauce.
11. Add sauce to potatoes with mushrooms, carrots, and onions, salt to taste. Simmer for 7-10 minutes.
12. Peel and chop the garlic. Chop the dill.
13. Add garlic and dill to potatoes with mushrooms, mix and turn off the heating after a minute. Let the stewed potatoes with mushrooms stand under the lid for 10-15 minutes.

    

Serve hot potatoes with mushrooms in tomato-sour cream sauce.

Bon Appetit!