Maybe you've recognized that I haven't posted our next recipe on Sunday which I usually do. The reason for this is that in Hungary we have the so called "school leaving ceremony" on the last weekend of April and I was invited to attend a ceremony. As we are Hungarians and we like to celebrate every special event with food, I was able to visit two different restaurants with very different dishes. Both of them were great, I have to say. Among others I ate lecsó which was put on chicken breast and tejölös gombapaprikás with pork. I thought that I'm going to share the recipe for the tejfölös gombapaprikás with you. Here we go:
50 dkg (17,64 oz) mushroom (gomba)
1 onion (hagyma)
cooking oil (főzőolaj)
ground red pepper (pirospaprika por)
a half of a green pepper (zöldpaprika)
1 tomato (paradicsom)
0,5 dl (1,7 fl oz) sour cream (tejföl)
How to become master of the Hungarian kitchen # 13
First of all, cut the onion and the mushroom into pieces (it should be medium sized). Put 0,5 dl (1,7 fl oz) cooking oil in a pan and fry the onion. When the onion looks soft, add the mushroom and one coffee-spoon ground red pepper to it. Now add 0,5 dl (1,7 fl oz) water and a little salt. Cover the pan with a lid and stew the mushroom until it gets soft. If you feel that this step is ready then add 1 coffee-spoon flour and mix it with the mushroom. The next step is the sour cream (0,5dl - 1,7 fl oz), which you mix with the gravy. Our last, but not least, job is to add 1,5 dl (5,07 fl oz) water to the mushroom, but it depends on you how thick you like it to be. Boil the ingredients together while you are stirring the gravy. How do you now that your first tejfölös gombaparikás is ready? When the surface turns clear then you can start eating it. Jó étvágyat!
Notes from the writer
Most of the Hungarians I have met so far served this dish with noodles (see the recipe at Paprikás csirke), but it's also tasty with rice. It is important to notice that this dish can't be stored in a fridge for days, because it deteriorates very easily.