Sibian paprikash, a truly Transylvanian recipe.

Introduction

You can't leave Transylvania without having eaten a plate of paprikash made from a traditional recipe that carries a history as vast as a nation. And if your visit includes the Sibiu area, don't hesitate to ask for a portion of Sibiu paprikash. Known more in the Harghita-Covasna-Mureș region, Hungarian paprikash has undergone a specific adaptation here, just like many other recipes. The difference between this and the Sibiu version lies in the ingredients used. For a good portion of Sibiu paprikash, pork and mushrooms are used alongside the other ingredients.

Preparation

First, the meat is cut into pieces, fried in a little oil, and then removed to a platter to drain the oil. The onion is sautéed with a spoonful of flour, and then the resulting paste is deglazed with water until it transforms into a sauce. The chopped mushrooms are also sautéed briefly in oil, mixed with herbs and paprika, all of which is added to the sauce, followed by the meat at the end.

Dough Preparation

Over the remaining flour, add the egg, salt, and a little water, and knead a firmer dough. Tear pieces from the dough and roll them in your palms, then place them in salted boiling water for 20-30 minutes. Finally, drain the water and add the sauce.

Ingredients

• Pork: 750 grams
• Oil
• Onion: 400 grams
• Mushrooms: 1 kg
• Flour: 350 grams
• Eggs: 2
• Herbs: 2 bunches
• Sweet/spicy paprika: 5 grams
• Tomato paste: 75 grams
• Sour cream: 300 grams
• Salt