Base flavor: Heat oil/butter in a pot. Add onion and cook until soft and golden. Stir in garlic.
Cook mushrooms: Add mushrooms and sauté until they release liquid and start to brown.
Season: Stir in caraway seeds (if using), then remove pot briefly from heat and stir in paprika (this prevents burning).
Simmer: Return to heat, add broth, season with salt & pepper, and simmer 10–15 minutes.
Creamy finish: In a bowl, whisk sour cream with flour to make a slurry. Slowly stir some hot liquid from the pot into it, then return mixture to the pot. Simmer gently until thickened.
Serve: Garnish with parsley.
🌟 Serving Suggestions
Traditionally served with nokedli (Hungarian dumplings), but delicious with rice, buttered noodles, or crusty bread.
For a heartier meal, add potatoes or serve alongside cucumber salad.
👉 Ashley, would you like me to also give you the vegan version of this dish (with plant-based sour cream), since it’s very popular in Hungary nowadays too?
