Directions
- Peel potatoes and cook in boiling water for about 20 minutes.
- Wash tomatoes, cut into halves, remove seeds and coat with flour. Heat oil or butter in a pan. Place tomato halves in the pan, flat side down first. Flip over and cook the skin-side.
- Finely chop onions. Clean and quarter mushrooms.
- Heat oil in a pan. Sauté onions until translucent. Add mushrooms and sauté shortly. Stir in sour cream and heat up (don’t boil!). Season to taste with salt and pepper.
- Arrange potatoes and tomatoes on serving plates. Cover with onion-mushroom-sauce and serve.
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