Chanterelle stew (Rókagomba paprikás)

Famous Hungarian goulash


Chanterelle stew (Rókagomba paprikás)


1 kg chanterelles
100 g fat, or oil
150 g onions (finely chopped)
100 g lecso
60 g smoked bacon
20 g Hungarian paprika
500 ml sour cream
salt to taste


1. Wash the chanterelles.
2. Slice the bigger pieces.
3. Heat the fat in a pan.
4. Add the the finely chopped onions.
5. Sauté until golden colour.
6. Add the Hungarian paprika powder and a little bit water.
7. Add the mushrooms and season the stew with salt.
8. When the water has evaporated, add cream and bring to boil.

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Serve with galuska (Hungarian noodles) and with cucumber salad.

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We wish You Good Cooking and enjoy the tasty result!