2 lb. potatoes
1 med. size onion
1 clove garlic
3 tbsp. oil
1 tbsp. paprika
1/4 to 1/2 lb. fresh mushrooms
4 tbsp. all purpose flour
2 c. vegetable stock
Sea salt (or regular salt)
Black pepper
1/2 c. sour cream or plain yogurt

Peel the potatoes and cut them into even size chunks; peel and chop the onions, peel and crush the garlic. Wash mushrooms and cut into halves or quarters. Heat the oil in large saucepan and saute the onion for about 5 minutes, or until golden then stir in garlic, potatoes, paprika (Hungarian has more taste) and flour, and cook for another minute or two. Add the stock and bring to boil. Cover the saucepan and leave over gentle heat for about 20 minutes until the potatoes are very nearly tender. Then add mushrooms and cook for another 3 to 4 minutes. Season to taste with salt and pepper.

Put the sour cream or yogurt into a small bowl and gradually add to it a ladleful of the liquid from the saucepan. Mix well. Slowly pour this into the saucepan and heat gently until the mixture is very hot. Serve immediately. Serves 4.