Mushroom and Potato Paprikash

Boring Life Story

Not bothered about the life story behind this paprikash recipe?  Click here to go straight to the recipe.

Ever since watching Captain America: Civil War, I’ve wanted to try paprikash.  A tomato-based paprika stew sounds like the perfect winter-warmer dish.  Unfortunately (as a vegetarian), traditional paprikash is a chicken dish.  I spent ages searching the internet for a tasty-sounding vegetarian version, but it wasn’t until a newsletter I signed up to shared one from the New York Times’ website that me that convinced me to give it a go.  Serve with some toasted sourdough for a really satisfying comfort meal.

Link to the Original Recipe

https://cooking.nytimes.com/recipes/1022763-mushroom-and-potato-paprikash

Tweaks I made

• The original recipe states that you need 2 pounds of mushroom.  That’s way too much.

My Version of the recipe

Ingredients

Prep (55 minutes)

• Prepare the vegetable stock if making it from stock cubes
• Chop mushrooms in half and remove any tough stems
• Peel potatoes and chop into 1-inch cubes
• Chop the onion
• Crush the garlic
• Warm sour cream to room temperature
• If using fresh dill, chop it
• Chop the parsley

Method (55 minutes)

1. Heat the oil in a cooking pot
2. Parcook the potatoes in salted boiling boiling water for 3-5 minutes
3. Add half of the mushrooms to the oil, season with salt and brown the mushrooms, stirring until about half-way cooked and most of the liquid from the mushrooms has cooked away
4. Transfer the first batch of mushrooms to a plate
5. Add a little more oil if required, then repeat with the remainder of the mushrooms, setting aside once done
6. Reduce the heat to medium-high
7. Add the butter to the pot, then add onions
8. Once the onions have begun to soften, add the garlic and cook until the onion is soft and the garlic is fragrant
9. Reduce the heat to low
10. Add the sweet and smoked paprikas then stir well to combine the spices with the onion
11. Once combined, add the wine, increase the heat to medium and scrape up any browned bits at the bottom of the pan / pot
12. Add the vegetable stock, crushed tomatoes, potatoes and mushrooms (along with any liquid that has accumulated from the mushrooms) and stir together
13. Season generously with black pepper, then increase the heat until simmering
14. Cover the pot and cook for 15 minutes
15. Uncover the pot and let allow food to continue cooking whilst you follow the next step
16. Combine the sour cream and flour in a bowl
17. Add a few ladles of the hot liquid from the pot into the sour cream and flour mixture and mix together
18. Reduce the heat to low, then add the sour cream mixture and herbs into the pot
19. Stir well.  If it’s too thick, add ½ a cup more water to the stew.
20. Add more salt and pepper to taste if required