The key spice of Hungarian cuisine is paprika, but it is far from being native from Hungary. This spice came to Europe from Brazil, so why did she get accustomed to hungarian cooks? The secret to the processing method: originally used whole paprika, and the seasoning turned out sharp, but the Hungarians realized that if you remove the veins and grind pepper into fine flour, then its taste will become softer. From that moment this spicy powder has become a hallmark of Hungarian dishes, one thing of them even called “paprikash” in his honor. The nutritional value of one servings: (4 total) Calories 552, total fat 24 g, saturated fat g., proteins one 6 g., carbohydrates 66 g., fiber g., cholesterol mg., натрий мг., сахар г. 
Time: 1hour. 10 min. Difficulty: easy Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 230 gr. wide egg noodles or 450 gr. tagliatelle pasta
- 2 large red bell peppers
- 1/4 Art. olive oil
- 8 large portobello champignon caps, scrape plates, wipe clean and cut into small pieces
- 2 chilli peppers fresno, finely chopped
- 1 large onion, chopped
- 1 carrot, peel and chop or grate grater
- 4 large cloves of garlic, cut into slices
- 2 tbsp. l smoked paprika
- 1/4 Art. tomato paste
- 2 tbsp. broth
- 1 tbsp. dry white wine
- 1 tbsp. l Worcestershire sauce
- 2 tbsp. l (30 gr.) Butter
- 1/4 Art. fresh chopped chives, parsley, or dill
- Sour cream to taste
Recipes with similar ingredients: Portobello mushrooms, sweet pepper, chili pepper, carrots, egg noodles, tomato paste, sauce Worcestershire, white wine, parsley, dill, paprika
Recipe preparation:
- On a gas stove or fryer with ajar exit door steam toast peppers. Put them in a bowl to cool and cover with cling film. Peel or peel peppers, remove seeds and cut into thin slices.
- In a large roasting pan or large deep frying pan on medium heat 1/4 tbsp. olive oil. Add mushrooms and fry for 12-15 minutes. until they darken and soften. Sprinkle Fresno Peppers, Onions, Carrots, Garlic, Paprika, Salt and Pepper and cook another 10 minutes, until the vegetables are soft.
- Add tomato paste to vegetables and mix for 1 min Add broth, wine, Worcestershire sauce, and toasted bell pepper. Simmer for a few minutes. mixed together, then cool completely.
- Heat mushrooms and sauce over moderate heat, periodically stirring. In boiling salted water, boil the egg pasta until state al dente and mix them with butter and herbs.
- Stir a few spoons of sour cream into pakrikash and serve in shallow plates on a pillow of noodles or traditional cereals fucked up.
