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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 tsp. salt
1 tsp. hot paprika
1 tsp. 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 tsp. 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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