Hungarian Portobello Paprikash
Serves: 6
Dallas Effertz
1 January 1970
Based on User reviews:
48
Spice
43
Sweetness
43
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 large
Pepper (red mild frying)1 cup
Extra-Virgin Olive Oil1 large
Onion (chopped)4 large
Garlic (cloves, sliced)2 tbsps
Sweet Paprika1 cup
Tomato Paste2 cups
Chicken1 cup
White Wine (dry)1 tbsp
Worcestershire Sauce230 g
Wide Egg Noodle2 tbsps
ButterDirections:
1
Watch how to make this recipe
2
Char the peppers on the stovetop or under the broiler with the oven door cracked for the steam to escape
3
Place the charred peppers in a bowl and cover with plastic wrap to cool
4
Scrape or peel the skin from the peppers, then seed, and thinly slice
5
Heat 1/4 cup extra-virgin olive oil in a large Dutch oven or large, deep skillet over medium-high heat
6
Add the mushrooms and brown 12 to 15 minutes until darkened and tender
7
Add the Fresno peppers, onion, carrot, garlic, paprika, salt, and pepper, and cook to soften, 10 minutes more
8
Add the tomato paste to the vegetables and stir 1 minute
9
Add the stock, wine, Worcestershire sauce, and roasted red peppers
10
Simmer a few minutes for the flavors to combine, then cool completely and store for make-ahead meal
11
Reheat the mushrooms and sauce over medium heat, stirring occasionally
12
In boiling salted water, cook the egg noodles or egg pasta to al dente and toss with butter and herbs
13
Stir a few spoonfuls of sour cream into the paprikash and serve in shallow bowls on a bed of noodles or pasta