Try this Hungarian Mushroom Paprikash & Dumplings recipe, or contribute your own.
Suggest a better descriptionSource: Milk Street, November - December 2022 (pg.
Dumplings:
In a large bowl, whisk together the flour, nutmeg, 1 teaspoon salt, and 1/2 teaspoon pepper. In a small bowl, whisk the eggs and 1 cup water. Add the egg mixture to the flour mixture; whisk until the ingredients form a smooth batter. Cover and let stand at room temperature for 30 minutes. Meanwhile, line a rimmed baking sheet with kitchen parchment and mist it with cooking spray.
In a large pot, bring 4 quarts water to a boil. Stir in 1 tablespoon salt. Holding a small, smooth-surfaced wooden cutting board or cheese board above the water, ladle about 1 cup batter onto the board. Using an offset spatula or butter knife, quickly scrape small bits of the batter, in narrow, ribbon-like sections, off the board, and into the boiling water. When all of the batter on the board has been scraped into the water, set the board aside. Return the water to a boil for 1 minute, stirring once or twice; the dumplings will float to the surface after about 30 seconds, before they are cooked through.
Using a slotted spoon, scoop the dumplings out of the water, let excess water fall back into the pot, then distribute in an even layer on the prepared baking sheet. Cover with foil to keep warm, then cook the remaining batter in the same way.
Hungarian mushroom paprikash:
In a blender, combine the roasted peppers, 1 tablespoon of the lemon juice, 1 teaspoon of the hot paprika, the sugar, and 1/2 teaspoon salt. Puree, scraping the jar as needed, until smooth, about 30 seconds. Set aside.
In a large Dutch oven over medium-high, heat the oil until barely smoking. Stir in the onion, tomato, and finely chopped banana pepper. Cover, reduce to medium, and cook, stirring often until the tomato has broken down and the onion is softened and light golden brown, about 10 minutes.
Stir in the sweet paprika, remaining 3 teaspoons hot paprika, broth, and half of the pepper puree. Bring to a simmer, then cover, reduce to low and cook, stirring occasionally, for 35 minutes. While this is cooking, brown the mushrooms in olive oil and butter in a separate pan.
Add the mushrooms and stir until well coated. Bring to a boil over medium-high, then cover, reduce to medium-low and simmer, stirring occasionally, for about 10 minutes.
Off heat, stir in the remaining 1 tablespoon lemon juice, the remaining pepper puree, and the sour cream. Whisk to incorporate. Taste and season with salt and black pepper. Serve garnished with the sliced banana pepper and with the dumplings and cucumber salad.
Cucumber Salad With Sour Cream:
In a medium bowl, toss the cucumber with 1 teaspoon salt. Cover and let stand at room temperature for about 1 hour to remove excess moisture. Drain in a colander, then pat dry with paper towels; wipe out the bowl.
In the same bowl, combine the vinegar and sugar; whisk until the sugar dissolves, then whisk in the sour cream. Add the cucumber and toss. Taste and season with salt and pepper. Serve at room temperature.
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Serving Size: 1 Serving (973g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1828 | ||
Calories from Fat: 1022 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 113.6g | 151 % | |
Saturated Fat 33.5g | 167 % | |
Monounsaturated Fat 46.8g | ||
Polyunsanturated Fat 22.8g | ||
Cholesterol 1001.4mg | 308 % | |
Sodium 737.7mg | 25 % | |
Potassium 1583.9mg | 42 % | |
Total Carbohydrate 55.5g | 16 % | |
Dietary Fiber 4.1g | 16 % | |
Sugars, other 51.4g | ||
Protein 138.1g | 197 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1828
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