Vegetable Stew with Dumplings (Vegetariansky Paprikáš)
Paprikáš is a common Slovak stew (of Hungarian origins) consisting of vegetables such as tomato and pepper in a cream sauce with a good serving of the sweet pepper paprika. Chicken paprikash is particularly popular. Here is my alternative that I cooked up the last weekend. The main difference is that this one is completely vegetarian.
Ingredients: 1 medium onion, 1 packet of sliced mushrooms, 1 clove garlic, 1 small tomato, few slices of bell pepper, sour cream, paprika, potato and flour for halušky
Prep Time: about an hour
Dice the onion and fry on a bit of oil until golden. Then add the mushrooms, tomato, pepper, and garlic. Add about a tablespoon of paprika and salt and pepper to taste. You may also want to add a pinch of Cayenne pepper. Pour in about a quarter cup of water, cover, and let simmer.
In the meantime, prepare the potato dumplings. I have few pictures here but you may be better off following the link for the actual recipe.
Every 10 minutes or so, stir the stew and add more water as needed. Once the veggies are soft and the dumplings are ready, mix in one heaping table spoon of sour cream.
Stir in halušky and enjoy!
I’m Hungarian 🙂 and Romanian, and Slovak or Ukranian, depending on who in the family you believe. Paprikas is just a method of cooking, you’re perfectly right to use it for veggies. 🙂 Potato paprikas is popular in Hungary and Romania, not sure about other places. Generally anything where you start with sauteeing onions, add paprika (if it’s fresh, a little, if it’s old, like in the USA, a lot), then pan-roast the food in the paprika oil before adding water is a paprikas. The pan roasting part is the most important for flavor – should have a layer of brown cracklin’s in the pan. Minimum 15 minutes of careful toil. Then simmer it, then you can either make the sauce into cream sauce or just add sour cream. Heaven!
Hi I really like your recipes especially this one for a vegetable version of a favourite dish – paprikas or goulash as we tend to call it!
I adapted your recipe to make Halusky for a Slovakian meal I made last week, by adding enough water to make a soft dough. I took a tip from your topping suggestion and added crispy bacon bits for more flavour. They seemed odd but turned out delicious.
We had it with beef goulash and red cabbage and all enjoyed it very much – even my husband who doesn’t like that kind of thing!
Thank you Mimsey
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