35m$15.86Mushroom Paprikash
This Hungarian vegetarian dinner simmers sliced cremini mushrooms and yellow onion in a sweet paprika vegetable-broth sauce finished with sour cream. Serve it over wide egg noodles for a classic paprikash-style meal.
- Cuisine
- Hungarian
- Energy
- 567 calories per serving
- Protein
- 18.2 g per serving
- Carbs
- 78.8 g per serving
- Fat
- 22.4 g per serving
- Sodium
- 610 mg per serving
Shopping options
Unsalted butter
2 Tablespoon
Land O Lakes Unsalted Butter Sticks
6%
Wide egg noodles
12 Ounce
Manischewitz Wide Egg Noodles
100%
Sliced cremini mushrooms
16 Ounce
Simple Truth Organic® Sliced Baby Bella Mushrooms
100%
Yellow onion
1 Each
Kroger® Yellow Onion 3 lb Bag
21%
Canola oil
1 Tablespoon
Kroger® Pure Canola Oil
2%
Hungarian sweet paprika
2 Tablespoon
Kroger® Ground Paprika Shaker
13%
Kosher salt
1 Teaspoon
Kroger® Coarse Kosher Salt
0%
Ground black pepper
0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
2%
All-purpose flour
1 Tablespoon
Kroger® Bleached All Purpose Flour
0%
Low-sodium vegetable broth
1 Cup
Simple Truth Organic® Low Sodium Vegetable Broth
25%
Full-fat sour cream
0.75 Cup
Kroger® Original Sour Cream
78%
Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- sliced cremini mushrooms-16 oz
- wide egg noodles-12 oz
- yellow onion-1 each
- low-sodium vegetable broth-1 cup
- full-fat sour cream-0.75 cups
- unsalted butter-2 tbsp
- Hungarian sweet paprika-2 tbsp
- canola oil-1 tbsp
- all-purpose flour-1 tbsp
- kosher salt-1 tsp
- ground black pepper-0.5 tsp
Thinly slice the yellow onion and measure the paprika, broth, and sour cream before cooking.
Keep the knife blade angled away from fingers while slicing the onion.
Bring a large pot of water to a boil, add the wide egg noodles, and cook until tender according to package directions; drain well and keep warm.
Use caution when draining the hot noodles to avoid steam burns.
In a large skillet over medium heat, melt the butter with the canola oil; add the onion and 1/2 teaspoon kosher salt, then cook until softened and lightly golden, about 5 minutes.
Add the sliced cremini mushrooms and black pepper; cook until the mushrooms release liquid and the pan is nearly dry, 8 to 10 minutes.
Sprinkle in the flour and Hungarian sweet paprika; stir constantly for 1 minute to coat the mushrooms and avoid scorching the paprika.
Pour in the vegetable broth while stirring, scraping up browned bits; simmer gently until the sauce is glossy and slightly thickened, about 5 minutes.
In a small bowl, stir 2 tablespoons of the hot sauce into the sour cream to temper the sour cream, then stir it back into the skillet over low heat; warm without boiling for 2 minutes.
Keep the sour cream sauce below a boil to prevent curdling and splattering.
Taste and add the remaining 1/2 teaspoon kosher salt as needed, then spoon the mushroom paprikash over the warm wide egg noodles and serve immediately.
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