Instructions:
- Base flavor
- Heat lard/oil in a large pot. Sauté onions until golden.
- Add garlic, remove briefly from heat, and stir in paprika (so it doesn’t burn).
- Mushrooms & vegetables
- Add mushrooms, bell pepper, and tomatoes. Cook until mushrooms release their juices and soften.
- Simmer
- Pour in broth, season with salt & pepper, and simmer gently for 15–20 minutes.
- Creamy finish
- In a small bowl, mix sour cream with flour and a few spoonfuls of hot sauce from the pot (to temper).
- Stir back into the stew. Simmer another 5 minutes without boiling.
- Serve
- Garnish with parsley.
🍴 Serving Suggestions:
- Traditionally with nokedli (Hungarian dumplings).
- Also delicious over egg noodles, rice, or mashed potatoes.
- Pair with Hungarian cucumber salad (Uborkasaláta) for balance.
Would you like me to also share a quick nokedli (dumpling) recipe so you can serve your gombapaprikás the authentic Hungarian way?
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