This Hungarian-style Patties with Creamy Mushroom Sauce recipe is the ultimate comfort food! The meat patties are so juicy and flavourful! Then coated with this amazing creamy mushroom paprika sauce is the best of both worlds! An easy one-pan meal for any day of the week!
During my childhood days, whether we were visiting Grandma or Mom would make these incredible and delicious patties. Growing up we rarely would eat a burger with all of the toppings, instead we would have patties served with sides, mainly Hungarian salads, mashed potatoes, scalloped potatoes, usually seasonal vegetables. This was the traditional Hungarian way to enjoy patties or now we refer to them as sliders or burgers. Once hamburgers became popular, then we enjoyed them with the standard toppings, unlike today with so many variations of toppings, it’s nice to have the variety as there are so many different dietary needs.
With these patties I wanted to make a Hungarian style sauce that would complement these delicious meat patties during the cooler months. After a few tries, this was my favourite, it’s rich, creamy, comforting and a perfect balance of flavours! Then I realized it is similar to a Sailsbury steak but the flavours are much different.
RECIPE INGREDIENTS AND TIPS
PATTIES:
- MEAT: ground beef and ground pork: for both of these meats, I used lean and hormone and antibiotic free; you can easily substitute with ground chicken or turkey, the flavours of both of these would be lighter.
- BREAD AND EGG: both used for binding and holds the meat together; I used sourdough bread for this recipe, however rye bread is often used or multi-grain are good options.
- ONION AND GARLIC: adds lots of flavour and often times will add 2 cloves instead of one but for this recipe one is enough since the garlic is added to the sauce.
- PARSLEY: is often used in Hungarian cooking and adds fresh flavour
- SEASONING: Himalayan salt is my go to salt, sweet Hungarian paprika and pepper is added as well.
- BREAD CRUMBS: regular bread crumbs were used to coat the patties before frying, and it does give these patties their crispy texture; mixing in panko is always optional
- OIL: is needed to pan fry the patties and my preference is a vegetable oil or extra virgin olive oil suitable for frying.
MUSHROOM SAUCE:
- EXTRA VIRGIN OLIVE OIL AND UNSALTED BUTTER: Both were used to create a golden colour on the mushrooms
- ONION AND GARLIC: for a flavourful base
- PAPRIKA: recommend to use Hungarian sweet paprika for it’s lovely sweet and slightly spicy traditional flavour
- FLOUR: used as a thickening agent
- TOMATO PASTE: is often used in paprika sauces, whether it’s tomato paste or tomatoes to balance the flavours
- SEASONINGS: Himalayan salt or sea salt and pepper
- SOUR CREAM: is tradtional cream to add to our sauces, option is Greek yogurt
Don’t you just want to dive in! I often think of my Mom and Grandma, and of course my Dad when I make a new recipe. What would they think??? I really believe they would love it as much as my family does who had taste tested it. When I was first experimenting, I added too much paprika, needed to scale it back as I didn’t want it to be too overpowering. We should be able to taste each ingredient without too much of one or another.
HOW TO MAKE THIS DELICIOUS RECIPE
PATTIES: In a medium bowl, add water and soak the slices of bread and squeeze out the excess water, then tear into small pieces.
In a large bowl, combine with your hands or a spoon ground beef, ground pork, bread pieces, onion, garlic, egg, parsley, paprika is using, salt and black pepper.
Shape the mixture into small size balls and flatten slightly into patties. Dip the patties in bread crumbs on both sides. Place on a large plate or baking sheet. Make ahead, and cover and place in the refrigerator.
Heat a skillet or cast iron pan over medium heat, add oil and once the oil is hot, add the patties, and cook about 5 minutes on each side. They should be crispy. Place in a baking dish and continue frying the patties. Set aside.
MUSHROOM SAUCE: Using the same skillet, over medium heat, add olive oil and butter, then add onions, and sauté for about 3-4 minutes, until transparent.
Then add mushrooms, cook until they become golden and the liquid has evaporated about 5-7 minutes. Add garlic and sauté for a minute. Stir in paprika and flour.
Add the beef broth, tomato paste, salt and pepper. Cook for 3-4 minutes until the sauce thickens. Return the patties to the skillet and cook on low for another 5-7 minutes until heated through.
Add sour cream in a small bowl, then add some of the mushroom sauce from the skillet and combine well. Increase heat slightly and using a fork or whisk, add the sour cream mixture, stirring until thoroughly combined and remove from heat. The sauce should have a rich creamy texture. Adjust seasonings if necessary.
Garnish with parsley. Serve with mashed potatoes, crispy potatoes, pasta or Hungarian dumplings (Nokedli).
WHY MAKE THIS RECIPE SO DELICIOUS
- The ingredients and the technique to make this recipe adds layers of amazing flavours
- When combining the beef and pork together, as each adds their own flavour without overpowering one over the other
- By soaking the sourdough bread and then added to the patties helps to enhance the juiciness rather than using breadcrumbs.
- Breadcrumbs are used to coat the patties adds a level of crispiness to the patties making them so delicious
- What can I say about the sauce…depths of flavours with pungent garlic, sweetness of the onion, sweet yet slightly smoky and spicy Hungarian paprika, freshness of the tomato paste and the earthy mushrooms. It finishes with the rich creamy sour cream….the Hungarian way! 🙂
Who doesn’t love whipped potatoes with a mushroom sauce….well I would say majority of you do! 🙂 This recipe would be lovely with homemade Hungarian dumplings, crispy potatoes or a pasta.
STORING
Store these patties and sauce in an air tight container and it will keep in the refrigerator for up to 3 days. I have often frozen the extras and they freeze well for up to 2-3 months.
WHEN YOU MAKE THIS DELICIOUS RECIPE…..
PLEASE LEAVE A COMMENT AND RATING. I WOULD APPRECIATE IT AND I KNOW OTHERS WOULD TOO! 🙂
Hungarian-Style Crispy Patties with Creamy Mushroom Sauce
Equipment
Ingredients
Hungarian-Style Patties:
- 2 slices stale bread, white or rye
- 1/2 lb lean ground beef
- 1/2 lb lean ground pork
- 1 onion, finely chopped
- 1 clove garlic, minced
- 1 egg, beaten
- 2 tbsp parsley, chopped (extra for garnishing)
- 1/2 tsp Hungarian sweet paprika, optional
- 1 tsp Himalayan salt
- 1/2 tsp black pepper
- 3 tbsp extra virgin olive oil or vegetable oil
- 1/3 cup bread crumbs
Mushroom Sauce:
- 1 tbsp extra virgin olive oil
- 1 tbsp unsalted butter
- 1 small onion, chopped
- 8 oz cremini or white mushrooms, sliced
- 2 cloves garlic, minced
- 1/2 tsp Hungarian sweet paprika
- 2 tbsp flour
- 2 cups beef broth
- 1 tbsp tomato paste
- 1/4 tsp sea salt
- pinch black pepper
- 2-3 tbsp sour cream
Instructions
Hungarian-Style Patties
- In a medium bowl, add water and soak the slices of bread and squeeze out the excess water, then tear into small pieces.
- In a large bowl, combine with your hands or a spoon ground beef, ground pork, bread pieces, onion, garlic, egg, parsley, paprika is using, salt and black pepper.
- Shape the mixture into small size balls and flatten slightly into patties. Dip the patties in bread crumbs on both sides. Place on a large plate or baking sheet. Make ahead, and cover and place in the refrigerator.
- Heat a skillet or cast iron pan over medium heat, add oil and once the oil is hot, add the patties, and cook about 5 minutes on each side. They should be crispy. Place in a baking dish and continue frying the patties. Set aside.
Mushroom Sauce:
- Using the same skillet, over medium heat, add olive oil and butter, then add onions, and sauté for about 3-4 minutes, until transparent. Then add mushrooms, cook until they become golden and the liquid has evaporated about 5-7 minutes. Add garlic and sauté for a minute. Stir in paprika and flour. Add the beef broth, tomato paste, salt and pepper. Cook for 3-4 minutes until the sauce thickens. Return the patties to the skillet and cook on low for another 5-7 minutes until heated through.
- Add sour cream in a small bowl, then add some of the mushroom sauce from the skillet and combine well. Increase heat slightly and using a fork or whisk, add the sour cream mixture, stirring until thoroughly combined and remove from heat. The sauce should have a rich creamy texture. Adjust seasonings if necessary.
- Garnish with parsley. Serve with mashed potatoes, crispy potatoes, pasta or Hungarian dumplings (Nokedli).
