Saturday, July 17, 2010

Gombapörkölt; Hungarian Mushroom Stew

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(about 4-6 servings)


My Hungarian grandmother used to make this stew. I wish I had paid more attention back then. She died about 15 years ago, and the last time I saw her was easily 3-4 years before that.

photo: www.traveladventures.org
She lived in Vienna in a small apartment, walking distance from Schönbrunn Palace. We often went there on the weekends for long walks on the beautiful grounds, (I started school in Vienna and lived with my grandparents during that time).

My version doesn't seem quite as good as the one my grandmother made. I'm never sure, if it's not enough salt or the brand of paprika, but I make it regardless, and think of her while I eat it. She had the softest skin, and always smelled of Lily of the Valley.

1 tbsp canola oil (my grandmother used lard)
1 clove garlic, minced
1 large sweet onion, diced
2 lbs mushrooms, sliced
1 red or green bell pepper, diced
2 tbsp flour
1 1/2 - 2 tbsp Hungarian sweet paprika
1 1/2 tsp Hungarian hot paprika
1/2 cup cold water
2 tbsp tomato paste
2 tsp Better Than Bouillon Organic Mushroom Base
3/4 cup plain yogurt
1/4 cup sour cream
splash of wine, (optional; I just happened to have some)
small handful fresh parsley, chopped
salt and freshly ground black pepper to taste

Heat the oil in a large saucepan. Add the garlic and cook for about a minute, then add the onion. Continue cooking until the onion  takes on an amber hue.

Add the mushrooms and red pepper. Stir and cook until the mushrooms begin to soften.

Combine the flour and paprika in a small bowl. Slowly whisk in the cold water, tomato paste and mushroom base, and whisk until smooth.

Pour this over the mushroom mixture. Lower the heat and cover the saucepan. Allow to simmer gently for about 20-25 minutes. Stir occasionally.

Stir in the yogurt, sour cream, wine and parsley until well combined; heat through. Adjust the seasoning with salt and pepper.

Can be served over cooked rice or egg noodles. I usually just have it on it's own, like soup or stew.

Garnish with additional sour cream and parsley if desired.

8 comments:

Beau @ SomethingEdible.com said...

Amazing-looking dish. It looks so hearty, I'm sure it makes a vegetarian feel a little guilty about slurping down a bowl!

A feel the same way about my Grandmother's cooking. I was lucky enough to get her recipe box on loan from my aunt after Grandma passed, and I scanned everything.

Pocak Panna said...

Hey,

I am from Hungary! These hungarian meals look divine, the picture shows exactly how it's supposed to look like: deliscious and hearty. And looking at the ingredients it's pretty much accurate! :-)

Gerlinde in Dallas said...

Thanks! I love mushrooms and find myself making this quite often.. it freezes well.

D said...

Hi... I was looking for a Hungarian Mushroom soup for a Hungarian Dinner Party I'm attending. This looks perfect. Can't wait to try it. Any suggestions for salads?

Gerlinde in Dallas said...

My grandmother often made a simple green salad with oil and vinegar or a cucumber salad; http://cookingweekends.blogspot.com/2010/01/cucumber-salad.html

Anonymous said...

Try adding Marjoram :-)

Stephanie said...

Found this through pinterest and your other soup recipes... I love this recipe and cannot wait to try it. I was touched by the story about your Grandmother. My husband's Grandma, with whom he was very close, left her recipes. But there is still something missing from them whenever we try to make anything from the little scribbled cards in her handwriting. I would suggest that you try butter in this soup if you are opposed to lard... but really we all know that the missing ingredient is love. No matter how much of my energy and emotion I put into my cooking it's not the same as sitting down at grandma's table, the smells, the sounds of your family talking, the spirit in the air. Keep remembering your grandma when you cook, revel in those moments. It's what will bring that special taste to YOUR cooking that someday someone else will remark on fondly. *}Peace{*

Gerlinde in Dallas said...

Stephanie, I will use butter the next time I make this. I think it will be better. Thanks for the suggestion!

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