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Hungarian Mushroom Paprikash

Main Course | March 26, 2015 | By




1lbs mushroom (portobello, cremini and white mushroom), sliced

2 large onion, diced

4 tbs olive oil

1 hungarian pepper or Italian pepper

1 tomato, diced

1 tbs Hungarian paprika powder

2 tbsp Hungarian pepper cream

Salt, pepper and parsley

225 gr sour cream

1 tbs flour



Start by sautéing the onion, add the pepper, tomato . Cover it and let it cook for about 10 minutes. Once it’s done add the paprika powder, stir it in but make you don’t burn it, otherwise it could turn into bitter. Add ¼ cup water and continue cooking it covered for another 10 minutes. After that drop in the mushrooms, salt and pepper. The mushroom will release liquid but if you find it a bit too little add more water to it. Mix the sour cream with the flour, ladder a spoon from the hot paprikash and pour it over the sour cream. Stir it well; make sure you have no lumps. Lastly pour the mixture to the mushroom. Don’t cook it with the sour cream; you only want to have it thicken a bit. Serve it with homemade dumplings (galushka),any kind of cook noodle .



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Georgia Bitay