Name: Paprika Kebabs W/ Sour Cream Dipping Sauce
Ingredients: 1/4 cup vegetable oil; 2 medium onions; 1 large red pepper; 2 cloves garlic, minced; 1 T tomato paste; 1 T tarragon wine vinegar or sherry vinegar, or red wine vinegar; 1 teaspoon salt; 1 teaspoon hot paprika; 1 teaspoon sweet (a.k.a. not hot) paprika; 1 pound mushrooms; 1 cup vegetable broth, reduced to 1/4 cup over medium heat then cooled; 3/4 cup sour cream; 1 teaspoon fresh lemon juice; Salt to taste; Hot and sweet paprika for garnish

Paprika Kebabs W/ Sour Cream Dipping Sauce

Cooking MethodGrilling

Ingredients

1/4 cup vegetable oil
2 medium onions
1 large red pepper
2 cloves garlic, minced
1 T tomato paste
1 T tarragon wine vinegar or sherry vinegar, or red wine vinegar
1 teaspoon salt
1 teaspoon hot paprika
1 teaspoon sweet (a.k.a. not hot) paprika
1 pound mushrooms
1 cup vegetable broth, reduced to 1/4 cup over medium heat then cooled
3/4 cup sour cream
1 teaspoon fresh lemon juice
Salt to taste
Hot and sweet paprika for garnish

Instructions

Coarsely chop one of the onioins. Heat oil in saucepan over medium heat. Add onion; cook five minutes. Remove from heat, transfer to large bowl to cool. Stir in garlic, tomato paste, vinegar, salt and paprikas. Add mushrooms; toss to coat. Cover and marinate for 2 hours or longer. Cut remaining onion and the red pepper into large chunks. Arrange mushrooms, onions, and red peppers onto kebab skewers. Grill or broil, about 10-15 minutes, turning kebabs as they brown. For dipping sauce, mix reduced broth, sour cream, lemon juice and salt in bowl. Sprinkle with paprikas.