Hi All! Cat is a good blog friend of mine (and an actual legit friend of the family) who offered to cook some Eastern European food for us while I’m gone. Enjoy!
I am honored to have been invited by Elizabeth to write a guest post for her blog. As she is out traveling some of the best places in Eastern Europe, I can’t help but think about my trip out to that area of the world. While we were in Budapest, my “pseudo” family, the Henderson, and I enjoyed taking a cooking class with chefparade and we brought back several traditional recipes and a butt load of great memories. As Elizabeth is getting to see the wonderful city/cities, I thought it would be a perfect recipe to share with y’all.
Tejfolos Gombapaprikas is sort of like a Beef Stroganoff dish where there are noodles or dumplings as a bed for a creamy sauce with vegetables (and sometimes meat or poultry). I assume it is a comfort food in Hungry, much like Macaroni and Cheese in America. I like to make a few changes to the original recipe to fit with my pantry, so I don’t buy a bunch of things I don’t normally/won’t use for any other recipe.
With out further ado, here is the recipe…
Tejfolos Gombapaprikas (Creamy Mushroom Paprikash) Recipe
Serves 6 people
- 1/2 cup of sunflower oil <Sub extra virgin olive oil>
- 2 medium onions, chopped
- 1 pound of mushrooms
- 2 medium tomatoes, chopped <Sub 1 can diced >
- Salt and black pepper to taste
- 1 TV paprika, chopped <Sub 3 mini sweet peppers, or, as in my case, caramelize a green bell pepper>
- 1 tablespoon sweet paprika powder
- 1 cup sour cream
- 1 1/2 tablespoons flour
- 1 handful of fresh parsley chopped
- Egg noodles or shell noodles
- Clean onions and mushrooms.
- Chop onions, tomatoes, and pepper as finely as possible. Chop mushrooms in fourths.
- Using a large pan heat 1/2 cup of oil.
- Add onions to oil, salt lightly to sweat and soften and stir fry for 3-4 minutes.
- Take pan off heat and stir in sweet paprika powder well.
- Return to heat and add TV paprika (sweet pepper) and tomato. Stew for 7 – 10 minutes until saucy.
- Add mushrooms and season to taste with salt, pepper, and additional sweet paprika powder.
- Cook until mushrooms and soft and juicy
- In a separate bowl, combine sour cream and 1.5 tablespoons of flour.
- Add about 1/2 cup of juices from the heated mixture into sour cream mixture while stirring constantly. <You want to do this so you don’t shock the sour cream and make it curdle, thus ruining the dish.>
- Mix well and pour all of sour cream mixture into heated mixture.
- Bring to a simmer once more adding parsley.
- Let thicken and serve over egg noodles or shell noodles.
<This recipe can be easily altered to Chicken Paprikash by substituting 8 oz of the mushrooms with cubed chicken breast and cooking it with the onion in the oil.>
I hope y’all enjoyed this little slice of Eastern Europe. If you like cooking, breakfast foods, cosplays, and crafting, you should pop by My Pinterest Board: Live.