Instructions
1. Sauté the base
- Heat oil or butter in a large skillet over medium heat.
- Add the onion and sauté until soft and translucent.
- Add the garlic and cook for 1 more minute.
2. Cook the mushrooms
- Add the sliced mushrooms to the skillet.
- Cook until they release their liquid and start to brown, about 5–7 minutes.
- Season with salt and pepper.
3. Add paprika and thicken
- Remove the skillet from heat and stir in the paprika (this prevents burning).
- Return to heat and sprinkle flour over the mushrooms if you want a thicker sauce. Stir to combine.
4. Simmer with liquid
- Pour in the vegetable broth slowly, stirring continuously.
- Simmer for 5–7 minutes until the sauce thickens slightly.
5. Finish with sour cream
- Lower the heat and stir in the sour cream.
- Heat gently—do not boil, or the sour cream may curdle.
- Adjust seasoning to taste.
6. Serve
- Serve hot over egg noodles, rice, or mashed potatoes.
- Garnish with chopped fresh parsley.
Tips
- For a richer flavor, use a mix of wild mushrooms.
- Hungarian paprika is key—use good-quality sweet paprika for the authentic taste.
- You can add a small splash of white wine for extra depth.
If you want, I can also give you a quick stovetop version under 20 minutes that’s just as creamy and authentic.
Do you want me to do that?