Friday, February 17, 2012

Hungarian Paprikash

I feel like it's been forever since I've done a blog post. Last year was just so crazy and I am finally finding the time again to get out my camera and share some vegan recipes.

Anyone ever tried Paprikash before? It's one of Hungary's most famous stews and consists of some form of protein ( in this case, portobello mushrooms ), peppers, onions, paprika and sour cream. Traditionally this meal would be served over egg noodles but trying to keep it vegan and also healthy, any wide whole wheat pasta noodle will do.

Printer Friendly Recipe Here

Serves 4 to 6

* 1 large red bell pepper
* 1/4 cup extra virgin olive oil
* 4 large portobello mushroom caps, gills scrapped, wiped clean and chopped into bite sized pieces
* 2 jalapeno peppers, sliced thinly
* 1 large yellow onion, chopped
* 1 carrot, peeled and chopped or grated
* 4 large cloves of garlic, minced
* 2 Tb sweet paprika or smoked sweet paprika
* Kosher salt and freshly ground black pepper
* 1/4 cup tomato paste
* 2 cups vegetable broth or "chicken" broth ( try Better than Bouillon Faux Chicken broth )
* 1 Tb vegan worcestershire sauce
* 2 to 3 Tb vegan sour cream
* 8 ounces fettuccine noodles, cooked and drained according to directions on packet
* 1/4 cup chopped fresh parsley, chives or dill

1. Char the bell pepper on the stove top or under the broiler with the oven door cracked for the steam to escape. Place the charred pepper in a plastic bag and allow it to cool. Scrape or peel the skin from the pepper, then seed and thinly slice.

2. Heat 1/4 cup of extra virgin olive oil in a large Dutch oven or large, deep skillet over medium high heat. Add the mushrooms and brown 12 to 15 minutes until darkened and tender.

3. Add the jalapeno peppers, onion, carrot, garlic, paprika, salt and pepper, and cook to soften 10 minutes more.

4. Add the tomato paste to the vegetables and stir for 1 minute.

5. Add the stock, worcestershire sauce and roasted red bell pepper. Simmer a few minutes for the flavors to combine.

6. Lower flame to medium low and add the sour cream. Mix well.

***Serve Paprikash in shallow bowls on a bed of noodles.


  1. A beautiful dish. I love the picture of the charred pepper.

  2. Hey there, Jacklyn! Long time no blog! :) And what a beautiful recipe to return with - I'm gonna have to make something like this, but not with mushrooms because Logan would get all sadfaced. Though I would devour it all!

  3. I live in a Hungarian & Hispanic section of town but the Hungarian Paprikash I've had in the past is quite different than yours. The Hungarian version that is served here in our town festival is made with chicken, sour cream & an array mixture of creams. But yours version looks so good, a version a vegan would truly love as myself. Good job.

  4. I've never heard of Paprikash before, but it looks fantastic.

  5. Hi everyone!

    Well, this is a lovely recipe, but doesn't have much in common with the traditional one. I'm a Hungarian vegetarian, and no offence on me, this is a perfect dish! I'd just like to say, paprikás is not that sophisticated. Basically it's some kind of meat... uhh... we don't like that... So use mushrooms instead. (or green beans, green peas, tofu) Preheat olive oil, saute red onion, add paprika pwder, salt, black pepper, water and mushroom. That's it. Serve with soy yoghurt over noodels, pasta, rice but it can also be eaten with bread slices... Pickles go well with it. Trust me ;)

  6. WOW its been forever since i have made this; pregan days!

    Your version just reminded me how much I love this dish; thanks for sharing your vegan version, I can't wait to try out your recipe - perfect comfort food :)

  7. Hi Jacklyn,

    This paprikash is AMAZING! It's just been featured as the "Daily Nosh" on It was paired with an organic Viognier from Bonterra Vineyards.