Gomba Paprikas ♭

Gomba Paprikas in Hungarian literally means Paprika-flavored Mushrooms. Here, it is a hearty vegetarian stew, a tasty alternative to Hungarian-style meat dishes. It is very similar to the Hungarian classic Chicken Paprikas, but made with mushrooms instead of chicken. Another similar chicken dish appears elsewhere among these recipes.†

The dish is traditionally served with nokedli, which are Hungarian egg noodles much like German spätzle, but it is also very nice when served with fresh pasta or rice. I prefer to have it as it is, without a starchy side dish.

• 1 lb white mushrooms, medium, quartered
• 1 tbsp olive oil
• 1 large yellow onion, chopped
• 1 Roma tomato, chopped
• 1 clove garlic, minced
• 2 tsp Hungarian paprika powder
• ½ cup water
• 1 cup fat-free sour cream
• 2 tbsp gravy flour (e.e, Wondra®)
• ¼ cup fresh parsley, chopped

Wash the mushrooms and cut them into bite-sized chunks.

Heat the oil in a sauté pan over medium heat and cook the onion until it starts to soften and becomes translucent.

Add the mushrooms, garlic, and tomato and mix thoroughly. The mushrooms and tomato will release some of their liquid. Lower the heat and stir in the paprika. Be careful not to let the paprika burn.

Add the water, cover the pan, and let it simmer about 10 minutes until the mushrooms are cooked and soft.

In a mixing bowl, whisk the sour cream and flour together until smooth.

Add a little warm water into the sour cream and flour and mix thoroughly. Make sure that there are no dry pockets of flour to prevent lumps in the next step.

Fold the sour cream mixture into the mushrooms and blend well. Raise the heat to a mild boiling point and continue stirring until the mixture thickens and the flour taste dissipates.

Divide the pan contents into fourths on guest’s plates, sprinkle each with chopped parsley, and serve immediately.

Serves 4.