Paprikash sounds pretty elaborate but it just means paprika in Hungarian. It’s a Hungarian stew of meat — usually chicken — cooked with paprika, peppers and often sour cream, that gets served with egg noodles. Because it’s typically made with meat I hadn’t ever had it — I gave up meat long before I heard of such a thing called Paprikash; it wasn’t exactly in my mom’s weeknight dinner repertoire in my early meat-eating days. But Rachael Ray uses portabella mushrooms to make her paprikash, so it’s completely veg-friendly. Plus I’m obsessed with smoked paprika, so any recipe that calls for it is on my must-make list. You can substitute sweet paprika in this recipe, but go for the smoked; it makes a huge difference.