Prep 30 mins
Cook 0 mins
Found this in the local paper and it sounds like a delicious alternative to chicken paprikas. The recipe is by Al Church whose Hungarian mother used to make this during Lent. Serving size is an estimate.
- 2 tablespoons vegetable oil
- 1 cup chopped onion
- 1 lb white mushrooms or 1 lb cremini mushrooms or 1 lb button mushroom, washed and cut in half
- 1 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 tablespoon Hungarian paprika (Szeged brand recommended)
- 1 cup beef broth or 1 cup chicken broth or 1 cup vegetable broth
- 1 tablespoon flour
- 1⁄2 cup sour cream
- Heat oil in a skillet. Add onion and cook until soft.
- Add mushrooms and season with salt, pepper and paprika.
- Cook 10 to 15 minutes over medium heat until mushrooms are soft.
- Combine broth, flour and sour cream.
- Pour into mushroom mixture in pan and cook gently until slightly thickened.
- Serve over egg noodles.
I thought it was awsome...I did however substitute creme fraiche for the sour cream (creme fraiche is a bit thicker and has a higher fat content, and is closer in consistency to Hungarian sour cream) and I served it over spaetzle instead of egg noodles. Good job, and thanks!