👩🍳 Instructions
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1
Heat olive oil and butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion and cook until softened and translucent, about 5-7 minutes, stirring occasionally.
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2
Stir in the minced garlic and cook for 1 minute until fragrant. Remove the pot from the heat. Add the Hungarian sweet paprika and stir continuously for 30 seconds to bloom it without burning.
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3
Return the pot to low heat. Sprinkle in the flour and stir well, cooking for 1-2 minutes to form a roux. Stir in the tomato paste.
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4
Gradually whisk in the vegetable broth until smooth. Bring the mixture to a gentle simmer.
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5
Add the sliced mushrooms to the pot, stirring to coat them in the sauce. Cover and simmer for 15-20 minutes, or until the mushrooms are tender and the sauce has thickened.
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6
Remove the pot from the heat. Stir in the sour cream until fully incorporated and the sauce is smooth and creamy. Season generously with salt and freshly ground black pepper to taste.
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7
Serve hot over egg noodles, rice, or polenta, garnished with fresh chopped parsley.
💡 Notes
For a dairy-free version, use olive oil instead of butter and a plant-based sour cream or full-fat plain unsweetened coconut yogurt. Ensure paprika is high-quality for best flavor. Reheat gently on the stovetop, adding a splash of broth if needed, to prevent sour cream from separating.
🥗 Nutrition (per serving)
Calories
380 kcal
Protein
15g
Total Fat
25g
Saturated Fat
10g
Carbs
28g
Fiber
5g
Sugar
6g
Sodium
520mg
Cholesterol
30mg
