Are you familiar with paprikash? I am a little ashamed to admit that even though my grandmother was from Hungary, I only really learned about the dish recently. According to my dad, this classic Hungarian recipe constantly made an appearance at the dinner table when he was growing up. I certainly feel like I missed out since I never got to try her version!
Paprikash is traditionally made with chicken and features a bright red sauce. It is creamy and slightly tangy (from the use of sour cream) and is filled with plenty of paprika, which gives it a rich and robust flavor—and its name. While very different in taste, it actually reminds me quite a bit of stroganoff, as they both have a creamy sauce and are usually served over egg noodles.
My grandmother often subbed in mushrooms for the chicken in order to save a little money. In this version we’re using a mix of both mushrooms and chickpeas to replace the meat. The mushrooms help give it that sort of hearty and meaty texture, while the chickpeas add a nice bit of protein.
Ideally you want to use Hungarian sweet paprika here, however regular sweet paprika works just fine. A little cayenne is also added for just a touch of heat, which is balanced out perfectly by the sour cream. It you want to lighten up the dish slightly, you can substitute in some plain Greek yogurt in its place.
A classic Hungarian dish made meatless with mushrooms and chickpeas, featuring a creamy sauce flavored with paprika and served over egg noodles.
- 8 ounces uncooked egg noodles or fettuccine
- 2 tablespoons olive oil
- 1 large onion, sliced
- 2 cloves garlic, minced
- 2 (8 ounce) packages baby bella mushrooms, sliced
- 3 tablespoons all-purpose flour
- 1 1/4 cups low-sodium vegetable broth
- 1 1/2 tablespoons sweet paprika
- 1/4 teaspoon cayenne pepper (or to taste)
- 1/2 teaspoon salt
- 1 large tomato, diced
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/2 cup sour cream or plain Greek yogurt
- Chopped fresh parsley, for garnish
- Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente, according to the package directions. Drain and set aside.
- Meanwhile, add the olive oil to a large skillet set over medium heat. When hot, add the onion and cook, stirring occasionally, until it starts to soften, about 2 minutes. Add the garlic and cook for 30 seconds, until fragrant. Add the mushrooms and cook until they're tender and have released most of their juices, about 5 to 7 minutes. Sprinkle in the flour and cook, stirring constantly, for 2 minutes. Slowly pour in the broth, stirring the entire time.
- Stir in the paprika, cayenne, salt, tomato and chickpeas. Increase the heat to medium high and bring the mixture almost to a boil. Turn the heat down slightly and let the mixture continue to simmer, stirring occasionally, until it thickens up, about 5 to 7 minutes. Turn off the heat. Stir in the sour cream.
- Add some of the cooked noodles to a bowl. Spoon some of the mushroom mixture over the top and garnish with parsley.