The name of this goulash is actually a pleonasm, for a paprikás is always “tejfölös”, creamy. Never mind. This goulash tastes so incredabily creamy and good that it fully deserves the name.
½ kg. mushrooms
1 large onion
1 tsp. hot paprika
½ tsp. ground caraway
1 small green bell pepper
1 large tomato
1 dl. sour cream
Chop the onion and sauté over low heat in a few tbsp. of oil until translucent.
In the meantime, cut the mushrooms in not too small pieces. Clean the pepper and cut in strips. Chop the tomato.
When the onions start to brown add the caraway, the paprika and the mushrooms. Mix quickly and add ½ dl. of water, the tomato and the bell pepper. Bring to a boil, lower the heat, cover with a lid and let it simmer for half an hour.
When the mushrooms are tender enough to your taste, mix the flour with the sour cream. Stir it into the goulash and bring to a boil again. Add some water until the goulash has a nice thickness, but not more than about 1½ dl. Let it simmer for a few minutes to let the flour cook. When the surface becomes clear, the goulash is ready.
Hungarians usually eat this paprikas with pasta, either home made or industrial. It goes also well with rice, or as an accompaniment to meat. Eat it the day you make it and don’t put it in the fridge. That will ruin the taste.