Slovenian Bograč Mushroom Paprika Stew

Ingredients

• 12 oz mixed mushrooms, quartered
• 1 can kidney beans, drained
• 10 oz potatoes, cubed
• 1 small onion, diced
• 1 red bell pepper, diced
• 2 tbsp olive oil
• 2 tbsp tomato paste
• 1 tsp sweet paprika
• 1/2 tsp smoked paprika
• 1/4 tsp hot paprika
• 2 cups vegetable stock
• 1 tbsp red wine vinegar
• Fine sea salt, to taste
• Freshly ground black pepper, to taste
• Crusty bread or cooked polenta, for serving

Steps

1. Heat olive oil in a heavy pot and brown mushrooms in batches so they develop color instead of steaming.
2. Add onion and bell pepper and cook until soft, then stir in tomato paste and all three paprikas for 30 seconds.
3. Add potato, stock, salt, and pepper; bring to a low simmer and cover for 15 minutes.
4. Stir in beans and continue simmering uncovered until potatoes are tender and the broth is thick, about 12 minutes.
5. Mash a few beans against the side of the pot to enrich the stew, then stir in vinegar for balance.
6. Rest the bograč for 5 minutes, taste again for salt, and serve hot with bread or polenta.

Allergen note: Contains gluten. Check vegetable stock and canned beans.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.