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Mushroom paprikash over couscous

Mushroom goulash (mushroom paprikash)

A Hungarian staple food, one of the best things that can happen to mushrooms
5 from 1 vote
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Main Course
Cuisine Hungarian
Servings 4 servings


  • 2 lbs button (champignon) mushrooms 900 g
  • 2 onions medium
  • 13 tbsp sour cream (200 ml)
  • 6 tsp paprika
  • ½ tsp ground pepper
  • 2 tsp salt
  • 2 tbsp flour
  • 4 tbsp vegetable oil
  • 2 cups water (480 ml)


  • Chop the onions and slice mushrooms 1/4-1/3 inch (5-8 mm) thick.
    Mushroom goulash step 1 - sliced button mushrooms
  • Sautée the onions in oil over medium heat until golden, for about 8-10 minutes. Lower the heat, add 4 tbsp (60 ml) water and let it simmer.
  • Cook the onions for about 30 minutes over low heat, adding 4 tbsp water at a time. (You can skip this step if you have no time, but this will create the nice and thick sauce for the onions.)
  • Take off the heat, add paprika and stir.
    Mushroom goulash step 1 - onions and paprika
  • Add sliced mushrooms, salt and pepper, stir and let it simmer for 5-10 minutes without adding any liquid.
    Mushroom goulash step 3 - add mushrooms
  • Mix sour cream with flour in a bowl, add 4-5 tbsp of mushroom sauce to avoid lumps.
    Mushroom goulash step 4 - sour creme and flour
  • Pour the sour cream mixture over the mixture, stir and let it cook for 2 minutes so that the flour thickens your mushroom goulash.