Hungarian Mushroom Paprikash (Print-Friendly Version)

Rich mushrooms in a creamy paprika sauce, served over noodles or bread. A comforting Hungarian favorite.

# Ingredients List:

01 - 2 tablespoons unsalted butter

02 - 1 medium onion, diced

03 - 10 ounces cremini or button mushrooms, sliced

04 - 2 cloves garlic, minced

05 - 1 tablespoon sweet paprika

06 - 1 teaspoon smoked paprika

07 - 2 tablespoons all-purpose flour

08 - 240 millilitres vegetable broth

09 - 180 millilitres sour cream

01 - Melt unsalted butter in a large skillet over medium heat. Add diced onion and sauté for about 5 minutes until soft and golden.

02 - Add sliced mushrooms to the skillet and cook for approximately 8 minutes until they are tender and have released moisture.

03 - Stir in minced garlic, sweet paprika, and smoked paprika. Cook for about 30 seconds until fragrant.

04 - Sprinkle all-purpose flour evenly over the mixture, stirring thoroughly to coat the ingredients and remove any raw flour taste.

05 - Gradually pour in vegetable broth while stirring. Bring to a gentle simmer and cook for 5 minutes, allowing the sauce to thicken.

06 - Reduce the heat to low. Gently mix in sour cream, stirring constantly to combine without curdling.

07 - Season to taste with salt and freshly ground black pepper. Serve immediately over hot cooked noodles or crusty bread.

01 - Use fresh garlic and high-quality mushrooms for optimal flavour. Store leftovers in an airtight container and refrigerate for up to 3 days.