There’s one dish that everyone in my family adores, and it isn’t mac and cheese. It’s not even my personal creation! It’s my best friend’s mother’s mushroom paprikash.
I became enamored with this dish in my twenties, when I began preparing it alongside my best friend, Chrissy, who learned it from her mother, Monika, who had learned how to make it as a child in Slovakia. “Traditionally, paprikash is prepared with chicken,” Monika explained to me. “But in the past, during the time of the Iron Curtain, we often didn’t have meat, so we used whatever was at hand. During warm days in the summer, all the kids would venture into the woods and gather mushrooms. That’s how the mushroom paprikash originated. And it was amazing!”
It still is. This is why I adhere strictly to Monika’s recipe. I still have her directions stored in a text message from years ago, which I can now recite from memory (although I’ve saved it in my Notes app JUST IN CASE). It’s undoubtedly our family’s preferred winter dish, but I can easily prepare it in July too. Monika’s paprikash has a flawless success rate, even with my preschooler — even when she’s not feeling well and I have to persuade her to think about a popsicle. She would rather dehydrate right before my eyes, yet if she spots me slicing mushrooms, she’ll raise her hands and exclaim, “PAPRIKASHHH!” Then her dad walks in and asks, “Paprikash?” I nod, and we all join in chanting the word “paprikash” because it’s just so enjoyable to say. The dish lifts everyone’s spirits — until someone helps themselves to the last serving without asking, resulting in some grumpiness and tears. All this to say: do yourself a favor and double the recipe.
Monika’s Mushroom Paprikash
serves 3-4
1 medium yellow onion, finely diced or grated
2-3 tbsp olive oil
1-2+ tbsp sweet paprika (Monika suggests using Hungarian paprika, like this one)*
16 oz mushrooms (baby bella/cremini/brown button), sliced thin
Salt, to taste
1+ cups sour cream
Egg noodles or spaetzle**, for serving
Heat olive oil in a large frying pan or Dutch oven (enough to generously cover the bottom) over medium-low heat. Add the onion, and sauté until it starts to turn translucent and golden. Next, add the paprika (refer to the below!) and lower the heat. Monika recommends adding a tiny splash of water here to prevent the paprika from burning. This is the foremost rule: Never let the paprika burn! From this point forward, keep the heat low and watch the pan closely to ensure the paprika does not begin to darken.
Add the mushrooms and swiftly incorporate them into the onion mixture so they are well coated, stirring frequently. You can slightly increase the heat once the mushrooms have released their liquid, but be cautious not to let it completely evaporate (once again: no burning the paprika!).
Once the mushrooms are tender, take the pan off the heat and taste it. “I sometimes sprinkle in a bit of salt here if necessary, but only after everything has cooked,” Monika advises. Just so you know, this is another important aspect of the recipe. I’ve made the mistake of adding the salt too early before, which resulted in the mushrooms not releasing as much liquid — a key flavor component.
Mix in the sour cream, adding more as required. You want it to be slightly thicker than a sauce — about the consistency of whole-milk yogurt. Cook your egg noodles or spaetzle, and serve beneath a generous portion of paprikash. (Make sure you leave some for seconds.)
*As for how much paprika to include, it isn’t an exact measure. I generally begin with a generous tablespoon — which may seem like a lot, but I typically end up adding another (and sometimes more). In my experience, it’s quite difficult to overdo it. When unsure, Monika says: “You want enough to make it red.”
**Paprikash is traditionally served on spaetzle — which I have never tried making, although it seems delicious. Monika assures me it’s okay to be flexible. “Egg noodles or any similar short pasta will do just fine!”
Huge thanks to Moni for sharing this cherished family recipe with me! Do you have any favorite recipes you’ve learned from someone else’s mom?
P.S. The top piece of advice we’d share with new parents about family dinners, and what are five go-to recipes in your collection?
# Authentic Paprikash Recipe from My Best Friend’s Mother
Paprikash is one of Hungary’s most cherished and iconic dishes, recognized for its rich, creamy texture and deep paprika flavor. I first encountered this comforting dish thanks to my best friend’s mother, a warm and talented cook who kindly shared her family’s traditional recipe with me. Over the years, I’ve refined the dish using her advice, and now I’m thrilled to present this authentic paprikash recipe to you.
## What is Paprikash?
Paprikash, or “Paprikás” in Hungarian, is a dish that primarily features meat (usually chicken) simmered in a tasty sauce made with onions, paprika, and sour cream. The essential element, as the name signifies, is Hungarian paprika, which imparts the dish its signature red hue and smoky-sweet flavor.
Traditionally, paprikash is served with dumplings known as “nokedli” or egg noodles, making it a hearty and fulfilling meal.
## Ingredients
To create an authentic Hungarian chicken paprikash, you’ll require:
### For the Paprikash:
– 2 tablespoons lard or vegetable oil
– 1 large onion, finely chopped
– 2 cloves garlic, minced
– 2 tablespoons Hungarian sweet paprika (it’s vital to use high-quality paprika)
– 1 teaspoon smoked paprika (optional, for additional depth)
– 1 teaspoon salt (or to taste)
– ½ teaspoon black pepper
– 4 bone-in, skin-on chicken thighs (drumsticks or a combination are also acceptable)
– 2 cups chicken broth
– 1 cup sour cream
– 2 tablespoons flour (for thickening)
### For the Nokedli (Hungarian Dumplings):
– 2 cups all-purpose flour
– 2 large eggs
– ½ teaspoon salt
– ½ cup water (or as necessary)
## Instructions
### Step 1: Sauté the Onions and Garlic
In a large pot or Dutch oven, warm the lard or vegetable oil over medium heat. Add the finely chopped onions and sauté until they become tender and translucent, about 5-7 minutes. Incorporate the minced garlic and cook for an additional minute.
### Step 2: Add the Paprika
Take the pot off the heat and quickly mix in the Hungarian sweet paprika and smoked paprika. This step is critical because paprika can easily burn, becoming bitter if subjected to direct heat. Mixing it off the heat helps release its robust flavor without scorching it.
### Step 3: Brown the Chicken
Return the pot to medium heat and add the chicken pieces, skin-side down. Sear them for approximately 3-4 minutes on each side until they obtain a light golden color.
### Step 4: Simmer the Paprikash
Pour in the chicken broth, season with salt and black pepper, and bring the mixture to a gentle simmer. Cover and let it cook for about 40-45 minutes, stirring occasionally, until the chicken is tender and fully cooked.
### Step 5: Prepare the Nokedli (Dumplings)
While the paprikash simmers, prepare the dumplings. In a mixing bowl, combine the flour, eggs, salt, and water. Stir until a sticky dough forms.
Bring a large pot of salted water to a boil. Using a nokedli maker or a spoon, drop small amounts of the dough into the boiling water. Cook for about 2-3 minutes, or until the dumplings rise to the surface. Drain and set aside.
### Step 6: Thicken the Sauce
In a small bowl, mix the sour cream with the flour until smooth. Gradually add a few spoonfuls of the hot broth from the pot to temper the mixture, then stir it back into the paprikash. Allow it to simmer for another 5 minutes until the sauce thickens.
### Step 7: Serve and Enjoy
Serve the chicken paprikash over nokedli or egg noodles, garnished with fresh parsley if desired. Relish this comforting, authentic Hungarian dish alongside some crusty bread or a simple cucumber salad.
## Tips for the Best Paprikash
– **Choose high-quality Hungarian paprika** – The flavor of the dish relies heavily on the paprika, so select authentic Hungarian brands.
– **Don’t rush the onions** – Cooking them slowly enhances the depth of flavor.
– **Temper the sour cream** – Mixing it with hot broth before incorporating it into the pot prevents curdling.
– **Bone-in chicken is ideal** – It adds more flavor to the sauce compared to boneless cuts.
## Final Thoughts
This authentic paprikash recipe, handed down from my best friend’s mother, is a genuine taste of Hungarian comfort food. The combination of
