Mushroom Paprikash

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Ingredients:

• 1 tbs. olive oil
• 4 cups mushrooms, sliced
• ½ tsp. salt
• 1 onion, cut into thin slices
• 1 red pepper, diced
• ½ tbs. sweet paprika
• ½ tbs. smoked paprika
• 2 tbs. flour
• 1 can (796 ml/ 28 oz.) San Marzano whole tomatoes
• ½ cup water
• Handful of chopped fresh parsley

Directions:
Heat the olive oil in a large Dutch oven. Add the sliced mushrooms, season with salt and let cook for approximately 10 minutes. Add the diced peppers and onion slices, stir well and let cook for another 5 minutes.

Mix the paprika and flour in a small bowl and then add to the vegetables; stirring well to coat the vegetables. Add the tin of whole tomatoes; crush them with your hands while adding them to the mixture. Use the back of a wooden spoon to break them up in the pan. Add ½ cup of water and bring to a boil; then reduce the heat to low and let simmer for 20 minutes. Adjust the seasonings to your taste.

Add the chopped parsley before serving.