Mushroom Paprikash

Kathy W


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

★★★★★ 1 vote
Stove Top


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


1Melt butter over medium heat in a 12" skillet.
2Add mushrooms and saute about 7 minutes.
3Add onion and green bell pepper and cook about 3 more minutes.
4Meanwhile, mix the flour and paprika in the sour cream until smooth and set aside.
5Add the chicken broth and wine to the mushrooms, onion and bell peppers and bring to a boil; reduce heat to simmer.
6Add the sour cream mixture stirring well. Heat through, stirring gently for about 2 minutes - do not let the sauce boil.
7Serve over cooked noodles.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: Hungarian
Dietary Needs: Vegetarian