Ingredients:
2 tablespoons butter or olive oil
1 large onion, finely chopped
3 cloves garlic, minced
1 ½ pounds mushrooms (cremini or button), sliced
1 tablespoon Hungarian sweet paprika
½ teaspoon smoked paprika
1 teaspoon dried thyme
1 teaspoon caraway seeds (optional)
1 tablespoon flour
1 ½ cups vegetable broth
1 tablespoon soy sauce
½ cup sour cream
1 tablespoon lemon juice
Salt and black pepper to taste
2 tablespoons fresh parsley, chopped
1 tablespoon fresh dill, chopped
Cooked egg noodles, mashed potatoes, or crusty bread for serving
Directions:
Heat butter or olive oil in a large skillet or Dutch oven over medium heat.
Add the chopped onion and cook for 4–5 minutes until soft and translucent.
Stir in the minced garlic and cook for about 30 seconds until fragrant.
Add the sliced mushrooms and sauté for 6–8 minutes until they release their juices and become tender.
Sprinkle in the Hungarian sweet paprika, smoked paprika, thyme, and caraway seeds. Stir well so the mushrooms become evenly coated with the spices.
Sprinkle the flour over the mixture and stir continuously for about 1 minute to form a light roux.
Slowly pour in the vegetable broth while stirring to prevent lumps.
Add soy sauce and let the stew simmer for 8–10 minutes until the sauce thickens slightly.
Reduce heat to low and gently stir in the sour cream until the stew becomes creamy and smooth.
Add lemon juice, salt, and black pepper to taste.
Sprinkle with fresh parsley and dill before serving.
Serve warm over egg noodles, mashed potatoes, or alongside crusty bread.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 280 kcal | Servings: 4 servings