Vegetarian Hungarian Paprikash Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/4 cup extra-virgin olive oil
8 large portabella mushroom caps, gills removed and cut into bite-size pieces
2 red bell peppers, thinly sliced
2 chile peppers, thinly sliced
1 large onion, chopped
1 carrot, peeled and chopped
4 large cloves of garlic, sliced
2 tbsp smoked sweet paprika
kosher salt and freshly groung black pepper
1/4 cup tomato paste
2 cups vegetable stock
1 cup white wine
1tbsp Worcestershire sauce
8 ounces wide egg noodles
2 tbsp butter
1/4 cup chopped fresh chives, parsley or dill
sour cream
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Directions: |
Directions:1. Heat the oil over medium-high heat. Add the mushrooms and cook 12 to 15 minutes. Add the red peppers, chile peppers, onion, carrot, garlic, paprika, kosher salt and pepper to taste, and cook to soften 10 more minutes.
2. Add the tomato paste and stir 1 minute. Add the vegetable stock, wine, and Worcestershire sauce. Simmer for a few minutes.
3. In boiling salted water, cook the noodles until al dente and toss with butter and herbs.
4. Stir a few spoonfuls of sour cream into the paprikash and serve over the noodles. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: I grew up in a Hungarian family where Chicken Paprikash was standard weekly fare. As a vegetarian, I no longer eat the chicken version of this dish but I still crave the taste of the smoky sweet paprika. If you really want the authentic taste, try to find the Szeged brand.
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