Total Time
45mins
Prep 30 mins
Cook 15 mins

I got the original of this recipe from a local paper years ago. It makes a nice choice for a meatless pasta sauce, and the flavors are just enough different from the usual to make it interesting.

Ingredients Nutrition

Directions

  1. Heat oil in a large skillet.
  2. Add onion, garlic, tomato and green pepper and saute until onion is tender.
  3. Sprinkle flour, paprika, salt, pepper and sugar into pan and stir until combined and veggies are coated.
  4. Add mushrooms and chicken broth. I usually start out adding one cup, then add more later if it seems to thick. This can vary according to how much liquid you veggies throw off.
  5. Simmer untill desired consistency.
  6. Remove from heat and add yogurt or sour cream.
  7. Toss with hot cooked pasta and serve.

Reviews

(1)
Most Helpful

I needed to make a pasta sauce and had some sour cream to use up, and this fit the bill perfectly! The flavor is strongly Hungarian from all the paprika; I used mushroooms, onions, garlic, and broccoli for my veggies and more sour cream (3/4 cup) than the recipe called for. I served it over gnocchi, and at first it took a minute for the idea of eastern European gnocchi to register, but then we thought it was great! Definitely a quick and easy recipe with a lot of flavor and a subtle heat (I think the white pepper really helped). Thanks for sharing!

NeverTooMuchGarlic April 01, 2011

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a