Saturday, November 22, 2008

Gomba Paprikas es Csipetke

As promised...the recipe for Gomba Paprikas and Csipetke. When I make the Paprikas I don't really measure the ingredients. I use a little more of that and a little less of this. I typically use more of all the spices.

Gomba Paprikas (Mushroom Paprika)

2 lbs Button or Crimini Mushrooms, sliced
1/2 stick Salted or Unsalted Butter
1 Medium Onion, chopped
3 Garlic Cloves, chopped
1/2 cup Tomatoes, chopped
1 Banana or Red Pepper, chopped
1/2 cup Water
1/2 tsp. Salt
2 Tbsp. Sweet Paprika*
1/2 tsp. Hot Paprika* (Leave this out for a Mild version)
1/2 tsp. Black Pepper
1/4 tsp. Fresh Rosemary (optional)
1/4 tsp. Fresh Thyme (optional)

1/2 Tbsp Butter
1/2 Tbsp. Flour

In large sauce pan, melt butter over medium-high heat. Brown onions, then add tomatoes and peppers. Add all seasonings and garlic. Cook for 2 minutes. Add mushrooms. Check saltiness, add extra if needed. Reduce heat to low. Simmer for 10 minutes. Add water. Cover, bring to boil. Then lower heat as low as it will go. Cook for about 30 minutes. Stir occasionally. Thicken if desired right before serving. Serve over Pinches Noodles (Csipetke)
How to thicken sauce:
Thickening is optional. Melt butter in small sauce pan. Mix in flower. When it forms a paste, remove from heat and mix into sauce thoroughly.
Csipetke (Pinches Noodles)

1 cup sifted all purpose flour
½ teaspoon salt
1 egg
1 Tablespoon oil

Mix flour and salt. Add egg. Stir to make stiff dough, sprinkleing drops of cold water if necessary. Knead until smooth. Let dough rest for at least 30 minutes. Flattened it a bit between your floured palms and pinch off pieces slightly smaller than a dime. Drop them into rapidly boiling salted water and cook until tender-about 15 minutes. Drain and rinse the csipetke. You can stir them directly into soup or stew. You can also treat them like a pasta and toss with a little oil and put aside til ready to use.

No comments: