Gombapörkölt is favored by Hungarian vegetarians and those who would like to lose weight, as it can be made in a low-fat version. It is also eaten during the periods in Lent and Advent when many Hungarians abstain from eating meat. By adding tejföl mixed with flour after the mushrooms are cooked, gombapaprikás can be made. It is often served with galuska. The recipe below comes from Konyhaművészet by János Rákóczi.
Ingredients:
1 kilogram mushroom
100 grams lard
150 grams onion
20 grams flour
Salt
Paprika
100 grams lecsó or 2 green peppers
Method:
“Clean and slice the mushrooms,” writes Rákóczi. “Finely dice the onion and fry in lard until translucent, then add the mushrooms, diced green peppers, salt, ground black pepper and paprika. Steam until most of the water has evaporated. For a more liquidy dish, sprinkle the mushrooms with flour while being steamed, add water and boil until ready.”
tejfol= soured cream igy erteni is fogjak
It’s actually Sour Cream….but still understood.
A. How many does this serve?
B. I assume if it is to be a vegetarian dish one would use butter or olive oil rather than lard.
@Budapeter: yes, I’d say use butter instead of the traditional lard; it’s not quite as flavourful but it’s a decent (and vegetarian) replacement. I’d only resort to cooking oil if you absolutely must make the dish healthier, or vegan.