Paprikash is pretty much the National Dish of Hungary, although Goulash might argue for that title. Our Vegetable Paprikash is a vegetarian variation of what is typically made with chicken. Goulash is made with many of the same ingredients, so it too is considered a paprikash. Both made with liberal use of paprika, which is from where the word paprikash is derived. Simmering the ingredients in a paprika-based roux made with fat-free sour cream in our version, gives paprikash its signature creamy texture.
You can serve the paprikash several ways. Traditionally it is served over dumplings or freshly cooked wide noodles. But, you can also serve it plain or along side a rice or quinoa side dish.
Yield: 4 Servings
1 Tablespoon Olive Oil or Canola Oil
1 Medium Tomato, Chopped
2 Medium Green Bell Peppers, Sliced
2 Medium Onions, Sliced
2 Cups Thinly Sliced Cabbage
1 Medium Zucchini, Sliced
2 Medium Carrots, Sliced
1 ½ Cups Sliced Mushrooms
3 Tablespoons Unbleached All-purpose Flour
2 Tablespoons Sweet Paprika
¾ Cup Vegetable Broth
½ Cup Fat-free Sour Cream
Sea Salt and Ground Black Pepper to Taste
In a large skillet, heat oil over medium heat. Add bell peppers, onions, carrots and cabbage. Cook while stirring often until tender, 5 to 8 minutes. Add tomatoes, mushrooms and zucchini. Cover and simmer until vegetables are wilted. Watch closely
Stir in flour and paprika and cook 1 to 2 minutes, stirring constantly. Stir in broth and bring mixture to a boil. Boil, stirring constantly, until sauce thickens, about 1 or 2 minutes. Stir in sour cream. Season with salt and pepper to taste and serve while hot.
If you prefer to make with chicken, brown 2 medium-sized chicken breasts for 2 to 3 minutes on each side in a small amount of olive oil before adding the vegetables. Watch and make sure the chicken doesn’t burn.