Mushroom Paprikash

★★★★★ 1 Review
Kattyw avatar
By Kathy W
from Englewood, OH

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

method Stove Top

Ingredients

  • 1 pkg
    wide egg noodles, cooked according to package directions
  • 1 lb
    mushrooms, sliced
  • 1 md
    onion, diced
  • 2 Tbsp
    green bell pepper, fine dice
  • 2 Tbsp
    hungarian paprika
  • 3 Tbsp
    butter
  • 3 Tbsp
    flour
  • 1/2 c
    sour cream
  • 1 tsp
    salt
  • 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)
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How To Make

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