Prep Time
10 mins
Servings
4 Servings
Cook Time
25 mins
Difficulty
Easy
A weeknight-friendly Hungarian-inspired veggie dish: mushrooms and peppers simmered in a paprika sauce and finished with sour cream. Everything cooks in one pan for easy prep and washing up.
Ingredients
2 tbsp olive oil
400g chestnut or white mushrooms, sliced
1 large onion, finely sliced
1 red pepper, thinly sliced
3 cloves garlic, finely chopped or crushed
2 tsp sweet paprika (mild)
1 tsp smoked paprika (adds depth)
1 tbsp plain flour (helps thicken the sauce; use gluten-free flour to make GF)
300 ml vegetable or chicken stock
120g sour cream (use reduced-fat if preferred)
1 tbsp lemon juice
10g fresh parsley, roughly chopped
to taste salt
to taste black pepper
Method
Step 1
Heat the olive oil in a large frying pan or shallow saucepan over medium heat.
Step 2
Add the sliced onion and a pinch of salt and cook for 4-5 minutes until soft and translucent.
Step 3
Stir in the garlic and sliced red pepper and cook for another 3 minutes until the pepper starts to soften.
Step 4
Increase the heat slightly, add the sliced mushrooms and cook for 5-6 minutes until they begin to colour and most of their moisture has evaporated.
Step 5
Reduce the heat to medium and sprinkle over the plain flour, stirring for 1 minute to cook the raw taste.
Step 6
Remove the pan from the heat briefly, stir in the sweet and smoked paprika so it does not burn, then return to the heat and pour in the stock. Stir well to combine.
Step 7
Simmer gently for 6-8 minutes until the sauce has reduced slightly and thickened. Season to taste with salt and black pepper.
Step 8
Stir in the sour cream and lemon juice off the heat to avoid curdling; warm through for 1-2 minutes without boiling.
Step 9
Adjust seasoning, scatter over the chopped parsley and serve straight from the pan. Serve with boiled potatoes, rice or narrow pasta if desired.
Nutritional Information
Per serving:
Energy - 188kcal
Protein - 5.3g
Carbohydrates - 14.3g
Fat - 13.2g
Fibre - 3.1g
This nutritional information is provided as a helpful estimate. Values may vary depending on the ingredients and portion sizes you use.
Recipe Notes
If you need gluten free, swap plain flour for a gluten-free flour blend or 1 tsp cornflour mixed with a little cold water. For a vegan version, use a dairy-free sour cream alternative and olive oil or vegan butter.
