My good friend Renate gave me this recipe. She is from Vienna and this is a Austrian recipe. The first version is the original one from Austria, the second version is the one that Renate uses now. Sounds delicious! I will be making this one soon for sure. This recipe serves 2 people but can easily be doubled.
Ingredients:
1 large Vidalia onion, chopped into small pieces
1 tbsp olive oil
1 tsp red paprika
1 tbsp tomato paste
1/2 tsp caraway seeds
2 cups sliced mushrooms of your choice
1 large potato, peeled and cubed
Directions:
1. Heat olive oil over medium in a large, deep skillet. Add chopped onions and cook until onions are soft and yellow. Stir in the paprika, tomato paste, caraway seeds and mushrooms. Cook, stirring occasionally, for about 10 minutes. Add in the small cubes of potatoes and continue to cook until the potatoes are done and the sauce is thick.
Renate's way:
Ingredients:
1 large yellow oinion, diced
1 tbsp olive oil
2 cups sliced portabello mushrroms
1/2 tsp dried red chili peppers
salt & freshly ground black pepper to taste
1/2 cup water
1 tsp flour
Directions:
Brown yellow small cut onions with sliced portabello mushrooms. Add
chili pepper and black pepper & just very little salt. When you see
mushrooms cooked ( very brown) add 1/2 cup water to heat and after couple
minutes stir in a little flour to thicken the sauce. Serve with a small
slice of rye bread.
