Y'all! I got invited to write a guest blog post for my friend Liz! How cool is that? You should go check out her blog over HERE!
This is what I submitted to her:
Hungry for Hungary
I am honored to have been invited by Liz to write a guest
post for her blog. As she is out traveling some of the best places in Eastern
Europe, I can't help but think about my trip out to that area of the world.
While we were in Budapest, my "pseudo" family, the Henderson, and I
enjoyed taking a cooking class with chefparade and we brought back
several traditional recipes and a butt load of great memories. As Liz is
getting to see the wonderful city/cities, I thought it would be a perfect
recipe to share with y'all.
Tejfolos Gombapaprikas is sort of like a Beef
Stroganoff dish where there are noodles or dumplings as a bed for a creamy
sauce with vegetables (and sometimes meat or poultry). I assume it is a comfort
food in Hungry, much like Macaroni and Cheese in America. I like to make a few
changes to the original recipe to fit with my pantry, so I don't buy a bunch of
things I don't normally/won't use for any other recipe.
With out further ado, here is the recipe...
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| Not much to look at, but filling and tasty. |
Tejfolos Gombapaprikas (Creamy Mushroom Paprikash) Recipe
Serves 6 people
Ingredients
1/2 cup of sunflower oil <Sub extra virgin olive
oil>
2 medium onions, chopped
1 pound of mushrooms
2 medium tomatoes, chopped <Sub 1 can diced >
Salt and black pepper to taste
1 TV paprika, chopped <Sub 3 mini sweet peppers, or,
as in my case, caramelize a green bell pepper>
1 tablespoon sweet paprika powder
1 cup sour cream
1 1/2 tablespoons flour
1 handful of fresh parsley chopped
Egg noodles or shell noodles
Preparation
Clean onions and mushrooms.
Chop onions, tomatoes, and pepper as finely as
possible. Chop mushrooms in fourths.
Using a large pan heat 1/2 cup of oil.
Add onions to oil, salt lightly to sweat and soften
and stir fry for 3-4 minutes.
Take pan off heat and stir in sweet
paprika powder well.
Return to heat and add TV paprika (sweet pepper) and
tomato. Stew for 7 - 10 minutes until saucy.
Add mushrooms and season to taste with salt, pepper, and
additional sweet paprika powder.
Cook until mushrooms and soft and juicy
In a separate bowl, combine sour cream and 1.5
tablespoons of flour.
Add about 1/2 cup of juices from the heated mixture
into sour cream mixture while stirring constantly. <You want to do this so
you don't shock the sour cream and make it curdle, thus ruining the dish.>
Mix well and pour all of sour cream mixture into heated
mixture.
Bring to a simmer once more adding parsley.
Let thicken and serve over egg noodles or shell
noodles.
<This recipe can be easily altered to Chicken Paprikash by substituting 8 oz of the mushrooms with cubed chicken breast and cooking it with the onion in the oil.>
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Since there were no sweet peppers at my grocery
store, I caramelized a bell pepper as a substitute.
|
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| I recently ran out of my sweet paprika, so I use what I had left of my spicy paprika from my trip! |
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| Just look at that medley of vegetables and delicious! |
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| Sour Cream = Rich mouthfuls of great texture |
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| Table is set. Pair with a crisp white or light bodied red. |
I hope y'all enjoyed this little slice of Eastern Europe. If you like cooking, breakfast foods, cosplays, and crafting, you should pop by My Pinterest Board: Live.
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