mushroom paprikash

Name: Mushroom Paprikash
Cuisine: Hungarian
Ingredients: 1 package(s) wide egg noodles, cooked according to package directions; 1 pound(s) mushrooms, sliced; 1 medium onion, diced; 2 tablespoon(s) green bell pepper, fine dice; 2 tablespoon(s) hungarian paprika; 3 tablespoon(s) butter; 3 tablespoon(s) flour; 1/2 cup(s) sour cream; 1 teaspoon(s) salt; 1 cup(s) chicken broth (i use a vegetarian brand); 1/4 cup(s) dry white wine (or increase the broth to 1 1/4 cups, if you prefer not to use)

(1 RATING)

40 Pinches 1 Photo

Kathy W

New Carlisle, OH

Updated on Jun 17, 2013

This is good with a variety of mushrooms. I like baby bells and button.

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Ingredients

1 package wide egg noodles, cooked according to package directions
1 pound mushrooms, sliced
1 medium onion, diced
2 tablespoons green bell pepper, fine dice
2 tablespoons hungarian paprika
3 tablespoons butter
3 tablespoons flour
1/2 cup sour cream
1 teaspoon salt
1 cup chicken broth (i use a vegetarian brand)
1/4 cup dry white wine (or increase the broth to 1 1/4 cups, if you prefer not to use)

How To Make mushroom paprikash

Step 1

Melt butter over medium heat in a 12" skillet.

Step 2

Add mushrooms and saute about 7 minutes.
Step 3

Add onion and green bell pepper and cook about 3 more minutes.
Step 4

Meanwhile, mix the flour and paprika in the sour cream until smooth and set aside.
Step 5

Add the chicken broth and wine to the mushrooms, onion and bell peppers and bring to a boil; reduce heat to simmer.
Step 6

Add the sour cream mixture stirring well. Heat through, stirring gently for about 2 minutes - do not let the sauce boil.
Step 7

Serve over cooked noodles.
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