Hungarian
Mushroom Stew
 The Hungarian Mushroom stew
is a good
alternative if you are vegetarian,
but you want to taste the feeling
of the Hungarian goulash.
The Mushroom stew is also very good if you are on
diet
and you want to lose some weight, as it can be made in a low-fat
version.
Some people in
Hungary abstain from eating meat during Lent and Advent. So during this
period
they cook Mushroom stew if they desire goulash.
I also like this
Hungarian food as it is much lighter than the original Hungarian
goulash.
So, let me share
you the recipe of Mushroom stew.
What should you buy or
take from the shelf?
- 1 kg (2.2
pounds) mushroom
- oil
- 150 grams (0.3
pounds) onion
- 20 grams (0.7
ounces) flour
- Salt
- Ground black
pepper
- Paprika
(preferably Hungarian paprika)
- 2 green peppers
How to
make it?
First of all
you have to clean and slice the mushrooms and the
onions and dice the green pepper.
Fry the onion
on some oil until it is wilted, then add the mushrooms, the diced
green peppers, some salt and ground black pepper and paprika.
Steam the all
the ingredients until most of the water has evaporated.
If you
want to have more juice in the Mushroom stew you can sprinkle the
mushrooms
with flour while they are being steamed, add some water and boil until
everything is cooked well.
If you want to make Mushroom paprika, just add
some sour cream,
added to the flour while the mushrooms are being steamed.
How to
serve?
We
are serving this traditional Hungarian food with Galuska
– Little
Hungarian Dumplings. You can find the recipe of Galuska
just the end of the
page about Hungarian Goulash.
I
hope your first Hungarian Mushroom stew was a great
success. I’m always happy to hear about your success stories, so please
share
it with me.
If you have questions or you
have some problems with the recipes, please contact me and I’ll help you.
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