Found this in the local paper and it sounds like a delicious alternative to chicken paprikas. The recipe is by Al Church whose Hungarian mother used to make this during Lent. Serving size is an estimate.

Ingredients

4 serv.

vegetable oil↗2 tablespoons
chopped onion1 cup
cremini mushrooms or button mushroom, washed and cut in half↗1
salt↗1 teaspoon
black pepper↗1⁄4 teaspoon
Hungarian paprika (Szeged brand recommended)↗1 tablespoon
chicken broth or vegetable broth↗1 cup
flour↗1 tablespoon
sour cream↗1⁄2 cup

Step-by-step instructions

1
Heat oil in a skillet. Add onion and cook until soft.
2
Add mushrooms and season with salt, pepper and paprika.
3
Cook 10 to 15 minutes over medium heat until mushrooms are soft.
4
Combine broth, flour and sour cream.
5
Pour into mushroom mixture in pan and cook gently until slightly thickened.
6
Serve over egg noodles.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App