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Paprika Kebabs W/ Sour Cream Dipping Sauce

  • 1/4 cup vegetable oil
  • 2 medium onions
  • 1 large red pepper
  • 2 cloves garlic, minced
  • 1 T tomato paste
  • 1 T tarragon wine vinegar or sherry vinegar, or red wine vinegar
  • 1 teaspoon salt
  • 1 teaspoon hot paprika
  • 1 teaspoon sweet (a.k.a. not hot) paprika
  • 1 pound mushrooms
  • 1 cup vegetable broth, reduced to 1/4 cup over medium heat then cooled
  • 3/4 cup sour cream
  • 1 teaspoon fresh lemon juice
  • Salt to taste
  • Hot and sweet paprika for garnish

Coarsely chop one of the onioins. Heat oil in saucepan over medium heat. Add onion; cook five minutes. Remove from heat, transfer to large bowl to cool. Stir in garlic, tomato paste, vinegar, salt and paprikas. Add mushrooms; toss to coat. Cover and marinate for 2 hours or longer. Cut remaining onion and the red pepper into large chunks. Arrange mushrooms, onions, and red peppers onto kebab skewers. Grill or broil, about 10-15 minutes, turning kebabs as they brown. For dipping sauce, mix reduced broth, sour cream, lemon juice and salt in bowl. Sprinkle with paprikas.

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