After all these meat days, it is time for a veggie dish. If you leave out the sour cream it is even a vegan dish.
Paprikás is besides Gulyás, Pörkölt and Tokány one of the four hungarian national dishes. Paprikás is made with white meat like chicken, fish and rather mild. An austrian classic is the Paprikahenderl made with chicken. In addition the sauce will be mixed with an immersion blender which you don`t do with Pörkölt, the famous goulash/Gulasch. Here we have a veggie version based on mushrooms. You can use different mushrooms of your choice or only use button mushrooms. I used 3 different mushrooms.
Ingredients
800g mushrooms, halved or sliced
300g onions, sliced
200g tomatoes chopped, 1 big one without skin (me: passata)
2 tbsp sweet paprika
4 cloves garlic, chopped
1 tsp flour
200g sour cream „Sauerrahm“
fresh parsley
sunflower oil
optional: veggie soup cube, fresh dill
Preparation
- Halve the mushrooms or slice them
- Cook the mushrooms with oil on very high heat in a casserole/dutch oven in 3 batches. Set aside
- Add the sliced onions and cook on low to medium heat for 15min, then add the garlic and cook for 5min
- Reduce the heat to low and add the sweet paprika. Cook for 2-3min.
- Add the fresh tomato pieces without skin or canned tomatoes and reduce it
- Add a little bit water and reduce it. Let it cook for 20min and optional add a veggie soup cube. Also a bit more water.
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Use an immersion blender to mix the sauce. Combine 100g sour cream with 1 tsp flour and a bit of sauce.
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Add the mushrooms to the mixed sauce and let it cook on medium to high heat until bubbling
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Add the sour cream-flour mix and cook for 3-4min.
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Add the chopped parsley and salt&pepper.
- Serve with some sour cream on top. A classic side dish would be „Nockerl“, or what we call in Germany „Spätzle“. Serve with pasta of your choice and gherkin aside.
