Zubereitung

1. 1

   Clean the mushrooms and cut them into thick slices. Sear them hard in batches in the hot oil in a large pot until they take on colour, then lift out and set aside.

2. 2

   Dice the onions and peppers and sweat them in the same pot until soft. Add the garlic and tomato paste and let them cook briefly until fragrant.

3. 3

   Dust with the paprika and caraway, deglaze straight away with the vegetable stock and return the mushrooms to the pot.

4. 4

   Cover and braise gently. Whisk the flour into the sour cream, stir it in and let the sauce thicken uncovered; season with salt and pepper.