Stewed Vegetables with Mushrooms in Sour Cream Sauce

A delicious mix of stewed vegetables and mushrooms in sour cream is a nutritious lunch for the whole family. The dish is very tender, filling, and flavourful. Serve with light salads and fresh herbs.

Ingredients

• Potatoes - 7
• Sliced Button Mushrooms - 400 g
• Onions - 2
• Carrot - 1
• Mexican Vegetable Mix -150 g
• Sour cream - 3 tbsp
• Starch - 1 tsp
• Butter - to taste
• Vegetable oil - as needed
• Greens - to taste
• Bay leaf - to taste
• Salt, pepper - to taste

Directions

1. Peel and chop the onion, and sauté in a deep fireproof pan until transparent.
2. Slice the carrots, add to the onion and fry for another three minutes.
3. Add button mushrooms to the vegetables and fry for seven minutes.
4. Meanwhile, peel and dice the potatoes and put them in a pan with the Mexican vegetable mix. Stir and fry for 4 to 5 minutes.
5. Pour a glass of water into the pan, and add 3 tablespoons of sour cream, spices, and a piece of butter. Cover with a lid, and simmer for 15 minutes.
6. Dilute the starch in half a glass of cold water and add to the stew. Stir and simmer for another 5 to 7 minutes.
7. Add garlic and herbs a few minutes before the dish is ready.
8. Dish the stewed vegetables with mushrooms on plates and serve hot.