In a large skillet, heat butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in garlic and caraway seeds; cook 1 more minute.
2. Cook mushrooms:
Add sliced mushrooms. Cook for 8–10 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown.
3. Add paprika and broth:
Remove pan from heat briefly to stir in the paprika (this prevents it from burning). Return to heat, then pour in vegetable broth. Season with salt and pepper. Simmer uncovered for 10 minutes.
4. Make the sour cream slurry:
In a small bowl, mix sour cream with flour until smooth. Stir a spoonful of hot liquid into it to temper, then slowly add the mixture back into the pan, stirring well to avoid curdling.
5. Simmer and thicken:
Cook gently for another 3–5 minutes until the sauce thickens. Taste and adjust seasoning if needed.
6. Serve:
Garnish with parsley. Serve hot over nokedli, egg noodles, rice, or mashed potatoes.
🍽 Serving Ideas:
Pair with cucumber salad or pickled veggies.
Add a dash of lemon juice or vinegar for brightness if desired.
For a vegan version, use plant-based butter and sour cream.
Would you like the nokedli (Hungarian dumpling) recipe to go along with it?
