Gomba Paprikás

This is one of our favorites! It's a mushroom stew with plenty of paprika and sour cream served over Hungarian dumplings called nokedli. Below is the recipe for chicken paprikás that is easily adapted for mushroom paprikás. Consider it a bonus post!

Chicken/Mushroom Paprikás

Ingredients:
2 Tbs oil
2 large onions, chopped
1 1/2 t salt
2-3 Tbs paprika
½ cup water
1-2 tomatoes, chopped
2 lbs chicken pieces or mushrooms
1 banana pepper, sliced into rings
2 Tbs sour cream, plus more for garnish
1-2 Tbs flour

Method:

In a large pot sweat onions in oil with a pinch of salt. When onions are soft take the pot of the heat and add the paprika and stir around before adding water and tomatoes. Add chicken pieces and simmer with the lid on for about 30 minutes. (If making with mushrooms add them and saute until brown then proceed with recipe.) When the chicken is cooked, add the pepper slices and simmer for another 10 minutes. Take out chicken pieces and stir together sour cream and flour adding the mixture to the sauce. Serve chicken topped with the sauce next to nokedli and plenty of sour cream to garnish

Nokedli

Ingredients:
2 eggs
2 tsp salt
¾ cup water
3 cups flour

Method:

Whisk egg, salt, and water together until thin. Slowly add flour and mix until a thick batter forms. Bring a pot of salted water to a boil and place nokedli maker* across the top. Push the batter through the grates and into boiling salted water. Simmer until they rise to the top. Drain and serve hot.

Makes approximately 4 servings

Cook’s Note: For two people sharing paprikás over two nights, make a half batch of nokedli the first night and another half the second night.

*This tool looks like a large holed cheese grater and is used to make nokedli or spaetzle.