Mushroom Stew

1 tablespoon of vegetable oil
1 medium onion, chopped
1 clove of garlic, minced
2 pounds of potatoes (peeled or unpeeled), cut into bite-size chunks
1 tablespoon of paprika
1 tablespoon of flour
4 cups of vegetable broth
2 pound of your favorite mushroom, cut into bit-size pieces if too large
Salt and fresh ground black pepper to taste
Sour cream

Heat the oil in a large saucepan or Dutch oven. Sauté the onions for 5 minutes, then add the garlic, the potatoes, and the paprika.

Continue cooking and stirring until the potatoes are well coated with the paprika.

Add the flour to the potatoes and cook for another couple of minutes. Stir a few times during the cooking of the flour.

Add the broth and bring to the boil. Lower the heat, cover the saucepan, and cook until the potatoes are tender. This will take about 15 minutes.

Add the mushrooms and the salt and pepper to taste and cook for another few minutes.

Remove from the heat and stir in the sour cream.

Serve with a hearty dark bread.