Vegetarian Mushroom and Pepper Paprikás
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Ingredients
- 350 g mushrooms
- 2 mixed peppers
- 2 onion
- 2 tbsp sweet paprika
- 200 ml vegetable stock
- 150 ml soured cream
- 300 g plain flour
- 3 eggs
Nutrition (per serving)
- Calories
- 476 kcal
- Protein
- 18.6 g
- Carbohydrate
- 71.1 g
- of which sugars
- 12 g
- Fat
- 13.4 g
- of which saturates
- 6.2 g
- Fibre
- 7 g
- Salt
- 0.60 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the chopped onions and sliced peppers in a splash of oil for 6-8 minutes, then stir in the sweet paprika and cook for 1 minute.
- 2
Add the sliced mushrooms and vegetable stock, and simmer for 10 minutes until the mushrooms are tender.
- 3
Stir in the soured cream and warm through gently without boiling.
- 4
Whisk the flour, eggs and a splash of water with a pinch of salt into a thick batter. Press through a nokedli press into a pan of boiling salted water, cooking in batches for 2-3 minutes until they float, then drain.
- 5
Serve the paprikás over the nokedli.
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