Hungarian Mushroom Paprikash with Nokedli
A rich and creamy mushroom stew flavored with sweet Hungarian paprika, served with traditional Hungarian nokedli (small egg dumplings). This dish is a vegetarian comfort food classic.
🧂 Ingredients
- 500 g Cremini mushrooms(sliced)
- 1 medium Yellow onion(very finely chopped)
- 1/2 Sweet yellow pepper(finely chopped (optional))
- 3 tablespoons Butter or vegetable oil
- 3 cloves Garlic(minced)
- 2 tablespoons Hungarian sweet paprika
- 1 cup Vegetable broth
- 4 tablespoons Sour cream
- to taste Salt
- to taste Black pepper
- For the Nokedli:
- 2 large Eggs
- 1/4 cup Water
- 1 cup All-purpose flour(plus more as needed)
- 1/2 teaspoon Salt
- 1 tablespoon Butter(for serving)
👨🍳 Instructions
- 1
Prepare the Nokedli dough: In a bowl, beat the eggs and water. Gradually mix in the flour and salt until a soft, sticky dough forms. It should be elastic and moist, not too stiff. Set aside.
💡 Tip: The dough consistency is key for good nokedli. - 2
For the Paprikash: In a large soup pot or Dutch oven, melt butter or heat oil over low heat. Add the very finely chopped onion and sauté until translucent, about 5-7 minutes. Add a splash of water if needed to prevent sticking.
- 3
Remove the pot from the heat. Stir in the Hungarian sweet paprika. Be careful not to burn the paprika, as it will become bitter.
💡 Tip: Blooming the paprika in fat is crucial for flavor and color. - 4
Add the sliced mushrooms, finely chopped yellow pepper (if using), and minced garlic to the pot. Season with salt and pepper. Add about 1/2 cup of water.
💡 Tip: Ensure mushrooms are evenly distributed. - 5
Cover the pot and simmer over low heat for about 30 minutes, stirring occasionally, until the mushrooms are tender and the sauce has thickened. If it's too soupy, remove the lid and simmer longer to reduce.
💡 Tip: Low and slow cooking helps develop flavors. - 6
While the paprikash simmers, prepare the nokedli: Bring a large pot of well-salted water to a boil. Use a nokedli grater (or a large-hole cheese grater/spaetzle maker) over the boiling water. Drop portions of the dough onto the grater and push through with a spatula into the water.
💡 Tip: Work in batches to avoid overcrowding the water. - 7
Cook the nokedli until they float to the surface, then simmer for another 30 seconds to 1 minute. Drain them well and toss with 1 tablespoon of butter.
💡 Tip: Don't overcook the nokedli, they should be tender but slightly chewy. - 8
Once the paprikash has reached the desired consistency, remove from heat. Stir in the sour cream. Gently reheat without boiling.
💡 Tip: Adding sour cream off the heat prevents curdling. - 9
Serve the Hungarian Mushroom Paprikash hot over the prepared nokedli. Garnish with fresh parsley if desired.
💡 Tip: This dish is best enjoyed immediately.
💡 Pro Tips
- ✓For a vegan version, use vegetable oil instead of butter and a dairy-free sour cream alternative.
- ✓If you don't have yellow pepper, it can be omitted.
- ✓The key to authentic paprikash is good quality Hungarian sweet paprika.
🔄 Variations
- Add a tablespoon of tomato paste to the paprikash for added depth.
- Serve with boiled potatoes or pasta instead of nokedli.
- A pinch of caraway seeds can be added to the paprikash for a different flavor profile.