Hungarian Mushroom Paprikash (Gombapaprikás)
Gombapaprikás Say it: GOM-bah-pah-pree-KAHSH
Gombapaprikás is a comforting Hungarian mushroom stew built on the country’s signature sweet paprika. Button or cremini mushrooms are gently simmered with onion in a silky, tangy sour cream sauce, then finished with fresh dill. It is an everyday dish in Hungarian homes, especially in autumn and winter, and appears on both family tables and simple restaurant menus. The flavor is earthy and mild, with a warm paprika aroma and a creamy richness balanced by the slight acidity of sour cream. It is usually served with nokedli, rice, or bread.
Hungarian Mushroom Paprikash (Gombapaprikás)
Gombapaprikás
Pronounced GOM-bah-pah-pree-KAHSH
- Serves
- 4
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: contains gluten, milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the stew
To finish
Method
Melt the butter in a large skillet over medium heat. Add the onion and 1/2 teaspoon of the salt and cook, stirring often, for 6–8 minutes, until soft and translucent but not browned.
Add the mushrooms and pepper and raise the heat to medium-high. Cook for 8–10 minutes, stirring occasionally, until the mushrooms release their liquid, it evaporates, and the edges turn lightly golden.
Pull the pan off the heat and stir in the paprika and flour until the mushrooms are evenly coated, about 30 seconds; the residual heat is enough to cook the flour without burning the paprika.
Return the pan to low heat and pour in the stock gradually, stirring constantly. Simmer for 5–7 minutes, until the sauce thickens enough to coat the back of a spoon and the mushrooms are tender.
Whisk the sour cream in a small bowl with a ladleful of the hot sauce, then stir this mixture back into the pan. Warm gently for 2–3 minutes, without boiling, until the sauce is smooth and creamy; taste and add more salt if needed.
Stir in the dill off the heat and serve immediately, adjusting salt and pepper to taste.
Regional variants
Some cooks add a chopped green bell pepper with the onion, or a small chopped tomato, for a lighter sauce. A pinch of hot paprika can be added with the sweet paprika for warmth.
Cook's notes
- Use Hungarian sweet paprika and add it off the heat; paprika turns bitter if scorched.
- Do not let the sour cream boil after it goes in, or the sauce may curdle.
- Brown the mushrooms well before adding the flour; this gives the stew a deeper flavor.
Serve with
Nokedli (Hungarian egg dumplings), rice, or crusty bread, with a simple cucumber salad.
Make ahead and storage
The stew keeps in the refrigerator for up to 3 days; reheat gently over low heat with a splash of water or stock, but do not boil once the sour cream is in.
