Description
A comforting mushroom stew with a creamy, paprika-flavored sauce, perfect for chilly evenings.
Ingredients
Scale
- 3 tablespoons Butter (unsalted preferred)
- 1 medium Onion (diced)
- 8 ounces Mushrooms (sliced)
- 2 cloves Garlic (minced)
- 2 tablespoons Smoked Paprika (high-quality)
- 1 tablespoon Sweet Paprika
- 2 tablespoons Flour (gluten-free if needed)
- 2 cups Vegetable Broth (low-sodium)
- 1 cup Sour Cream (can replace with vegan alternative)
- Salt, to taste
- Pepper, to taste
Instructions
- Cook the onion in butter until soft.
- Add mushrooms and cook until they release liquid and start to brown.
- Stir in garlic, smoked paprika, and sweet paprika for one minute to bloom the spices.
- Sprinkle flour and stir to coat.
- Pour in the broth slowly, stirring to remove lumps.
- Let the sauce simmer until it thickens and the mushrooms are tender.
- Remove from heat and stir in sour cream to keep it smooth.
- Taste and add salt and pepper.
Notes
For a vegan version, use plant butter, gluten-free flour, vegetable broth, and vegan sour cream. Serve over noodles, rice, or mashed potatoes, and add fresh parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg