👩🍳 Instructions:
- Sauté the base
- Melt butter in a large pan, add onions, and cook until soft and golden.
- Stir in garlic, cook for another 1 minute.
- Cook the mushrooms
- Add mushrooms, season with salt, and cook until they release liquid and start to brown.
- Add spices
- Sprinkle in paprika and caraway (if using), stirring well.
- Add flour, cook 1 minute to remove raw taste.
- Simmer the sauce
- Slowly pour in broth while stirring, bring to a gentle simmer.
- Cook 10–12 minutes, until thickened and mushrooms are tender.
- Finish with creaminess
- Remove from heat, stir in sour cream until smooth and creamy.
- Adjust seasoning with salt & pepper.
- Garnish & serve
- Sprinkle with parsley.
- Serve over nokedli (Hungarian dumplings), rice, or buttered noodles.
✨ Tips:
- Use Hungarian sweet paprika (not just generic paprika) for authentic flavor.
- For a richer taste, add a splash of white wine while cooking the mushrooms.
- This dish is naturally vegetarian but can be made with chicken or beef stock for a heartier flavor.
Would you like me to also share a nokedli (Hungarian dumpling) recipe so you can serve this paprikás the traditional way?