Hungarian mushroom and butter bean paprikash

Mushrooms and butter beans in a sweet paprika and soured cream sauce, served Hungarian-style with little homemade egg dumplings (nokedli).

Ingredients

• 30 ml Vegetable oil
• 30 g Butter, for the dumplings
• 2 Onions, chopped
• 1 Peppers, sliced
• 0.2 Garlic, 3 cloves, crushed
• 500 g Mushrooms, thickly sliced
• 15 g Paprika, sweet Hungarian if you can
• 3 g Smoked paprika
• 1 g Caraway seeds
• 20 g Tomato purée
• 800 g Butter beans, 2 tins, drained
• 1 Vegetable stock cubes, made up to 300ml
• 150 g Soured cream
• 260 g Plain flour, 10g for the soured cream, 250g for the dumplings
• 10 g Fresh parsley, chopped
• 4 g Salt
• 2 Eggs

Method

1. Heat the oil in a large pan and cook the onions and pepper until soft and sweet.
2. Turn up the heat, add the mushrooms and garlic and cook until the mushrooms are browned and their liquid has gone.
3. Take the pan off the heat and stir in the paprikas and caraway (paprika burns easily). Back on the heat, add the tomato purée, beans and stock and simmer.
4. Beat 250g flour, the eggs, 1 tsp salt and about 120ml water to a thick, sticky batter. Bring a big pan of salted water to the boil. Push the batter through the holes of a colander or grater (or flick small bits off a board with a knife) into the water. When they float, cook for a minute more, drain and toss with the butter.
5. Mix the soured cream with 10g flour, stir in a ladle of the hot sauce, then stir it all back into the pan. Warm gently without boiling. Season.
6. Spoon the paprikash over the nokedli and scatter with parsley.