- Servings: 4
2 tablespoons butter, plus more if/as needed
1 onion, thinly sliced
2 cloves garlic, pressed
1 pound mushrooms, sliced (thinly or thickly, as you choose)
2 tablespoons paprika
1 tablespoon flour
1 cup broth
1/2 cup sour cream
salt and pepper
a few tablespoons minced parsley, dill or chives (optional)
1/2 teaspoon salt
1/2 cup water
1 1/2 cups flour
few pats butter for finishing
Melt the butter over a medium heat in a heavy saucepan. Add the onion, and saute until softened and translucent but not colored, ~10 minutes.
While the onion is cooking is a fine time to start your nokedli batter. In a bowl, mix together the eggs, salt and water until combined, then stir in the flour. Mix gently until smooth, though a bit of lump is okay (they may dissolve while the batter rests). Set a lid or towel over the top, then set aside to rest. Put a large pot of salted water to boil, then go back to your mushrooms.
When the onions are done, add the garlic, and cook another minute. Add the mushrooms, and cook, stirring occasionally, until softened and the liquid has mostly evaporated, ~7 minutes. Add a splash of sherry, and let it cook off.
If the pan is dry at this time, add another pat of butter. Add the paprika and flour, and stir until they're coated with the fat and liquid in the pan. Add the broth, pouring it in slowly at first, and cook until the liquid comes to a simmer and thickened (raise the heat as needed if your broth is cold), ~5 minutes. Stir in the sour cream, and turn off the heat. Season to taste with salt and pepper.
Now to finish the nokedli! At this point your water should be at a boil, and your batter rested a bit. Grab a large-holed cheese grater or colander, and a spatula.
Hold your grater or colander over the pot of water, and place a blob of batter in it. Using your spatula, wipe the batter over the holes, firmly pressing it through. Little noodly bits of dough will form, and fall into the water below. Working quickly, press the batter through, stopping once or twice to give the pot a stir. The nokedli will float to the top and be done in just a few minutes. Repeat with all the batter. I found the process surprisingly quick and easy, and did it all at once and then dumped the mass in a strainer set in the sink. But if you find it slower going (and don't have the magic cheese grater I seemed to have), you can just scoop the nookedli out with a simmer as you go, and dump into a waiting bowl. Either way, place your cooked nokedli in a bowl, and toss in a few pats of butter to keep them from sticking together (and to make them more delicious).
Serve the nokedli with the paprikash, and top with the chopped fresh herb if desired.