|Vegetable oil||1 Tablespoon|
|Onion||1 Large, halved and sliced|
|Green bell peppers||2 Medium, cut into 1/2-inch squares|
|Hungarian paprika||1 Tablespoon|
|Lemon juice/Vinegar||1⁄2 Teaspoon|
|Dry marjoram||1 Pinch|
|Fresh tomatoes||3 Large, chopped|
|Water||1⁄4 Cup (4 tbs)|
|Fresh mushrooms||1 Pound|
|Freshly ground black pepper||To Taste|
Melt butter or margarine with vegetable oil in a large skillet. Add onion and saute over medium heat for about 5 minutes until onion is golden.
Add green peppers and cook 3 more minutes. Stir in paprika, lemon juice or vinegar, marjoram and tomatoes. Add 1/4 cup water and salt. Simmer for 5 minutes, stirring occasionally.
Clean mushrooms and trim stem ends. Remove stems from caps. If stems are large, cut into 1/2-inch pieces. Leave small caps whole and cut large caps into halves or quarters. Add to skillet. Bring to a boil, then reduce heat to low.
Cover and cook for 30 minutes, stirring occasionally.
Add black pepper to taste. Serve hot with noodles or rice.