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Mushroom Paprikas

2 lbs Button or Crimini Mushrooms, sliced
1/2 stick Salted or Unsalted Butter
1 Medium Onion, chopped
3 Garlic Cloves, chopped
1/2 cup Tomatoes, chopped
1 Banana Pepper, chopped (Do Not use Bell or Red peppers. If pepper is not available just leave out.)
1/2 cup Water or chicken stock
1/2 tsp. Salt (Double salt if butter is unsalted)
2 Tbsp. Sweet Paprika*
1/2 tsp. Hot Paprika* (Leave this out for a Mild version)
1/2 tsp. Black Pepper
Two big pinches of caraway seeds
1/4 tsp. Fresh Rosemary (optional)
1/4 tsp. Fresh Thyme (optional)

1/2 Tbsp Butter
1/2 Tbsp. Flour

In large sauce pan, melt butter over medium-high heat. Brown onions, then add tomatoes and peppers. Add all seasonings and garlic. Cook for 2 minutes. Add mushrooms. Check saltiness, add extra if needed. Reduce heat to low. Simmer for 10 minutes. Add water, or stock. Cover, bring to boil. Then lower heat as low as it will go. Cook for about 1 hour. Stir occasionally. Thicken if desired right before serving. Serve with nokedli or pasta of your choice.

How to thicken sauce:
Thickening is optional. I always thicken my sauces because that is how I like it, your mileage may very. Melt butter in small sauce pan. Mix in flower. When it forms a paste, remove from heat and mix into sauce thoroughly.

*Try to use paprika imported from Hungary. Other brands aren't as flavorful.

Written by:
Mariann Krizsan

Developed by:
Generations of Hungarians, but most recently my Mom, Ilona Krizsan

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