Hungarian mushroom paprikash stew from Kapusta: Vegetable-Forward Recipes from Eastern Europe (page 178) by Alissa Timoshkina

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Notes about this recipe

  • Eat Your Books

    Can substitute chestnut mushrooms for white button mushrooms, sweet paprika and hot paprika for smoked paprika, and crème fraîche for sour cream.

  • Beck001 on November 22, 2025

    This was a delicious and brought back memories from my grandmother & travel - my grandmother was German but lived near many from Eastern Europe. It was far smokier a flavor than I wanted (and remembered) - maybe it’s the spice brand and/ or personal taste. Will make next time with a mix. Nice interesting different vegetarian dish. Note this isn’t a stew that is a large quantity as many stews / soups are.

  • ConnickCooks on June 16, 2025

    This was delicious! Whips together quickly (the most tedious part is slicing the mushroom, so buy pre sliced if you’re in a rush). I’ve made this at least 3 times in the past two months.

  • meginyeg on March 12, 2025

    This was delicious. Used a combo of smoked and regular paprika. Will make again.

  • gootenbeez on March 07, 2025

    Came together quickly and very delicious. My only compaint is while I understand the importance of the amount of paprika used, I only had a small amount of smoked paprika ($$$) so I ended up using half of what I had just bought. Served with wide egg noddles.

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