Who knew that Paprikash would get this much attention… Memories from a trip taken a few years ago!

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Paprikash was on nearly every menu in Budapest Hungary when I was there and is a versatile staple in every home. I have the good fortune to have good cooks and good Hungarians in my life. 

Modifications to a traditional recipe can always cause controversy. If I have learned nothing else in my travels it is that food “traditionalists” get very emotional about changing or modifying the recipe. Paprikash is a feel good meal that gives you time with your family and provides comfort after a long day. Below I have included a traditional recipe however I will push the envelope past tradition and give you a few tips that I have personally used.

Modifications to a traditional recipe can always cause controversy. If I have learned nothing else in my travels it is that food “traditionalists” get very emotional about changing or modifying the recipe. Paprikash is a feel good meal that gives you time with your family and provides comfort after a long day. Below I have included a traditional recipe however I will push the envelope past tradition and give you a few tips that I have personally used.

Oh my goodness you wouldn’t use a slow cooker…Oh yes. For those of us that are working often and want to relax when we arrive home, let’s use a slow cooker. Please note if you are going straight to a slow cooker do not add the margarine from recipe, the meat has enough fat. You can substitute pork or veal (shoulder cuts) and it will be great and the meat will be very tender…I would also add an extra vegetable or two to make the sauce more robust.  Carrot and/or red peppers works great.

Just saying…If you want to make more sauce with great nutrients, add a large sweet potato cut up in small cubes to the broth/water.  The sweet potato will provide a thicker sauce which will provide additional nutritional benefit and a deeper color. I have used a half of a turnip if that is what I had at home and it worked also. Remember with turnip you should slice pieces thinner to help with cooking. My family will tell you that I never found a vegetable I could not hide to increase the food value in the dish.

Hungarian Chicken Paprikash Recipe

Paprikash Ingredients:

  • 1 onion, chopped
  • 2 tbsp. shortening (use non hydrogenated margarine to reduce fat)
  • 1 tbsp. paprika
  • 1 tsp. black pepper
  • 2 tsp. salt
  • 1 to 1 1/2 c. water or chicken stock
  • 4 to 5 lb. chicken, pieces
  • 1/2 pt. sour cream (or make your own sour cream by adding 1 tbsp. vinegar to 1 c. milk)

Dumpling Ingredients:

  • 3 eggs, beaten
  • 1 tbsp. salt
  • 3 c. flour
  • 1/2 c. water

Dumpling Directions:

  1. Mix all ingredients together and beat with a spoon.
  2. Drop bits of batter in boiling salted water.
  3. Cook about 10 minutes; drain and rinse with cold water.
  4. Drain well and add to paprikash.

Paprikash Directions:

  1. Brown the onion in shortening/margarine.
  2. Remove onion from the pan and add paprika for one minute (this will increase the smoky flavor). Add onion and other seasonings.
  3. You can add chicken pieces and brown both sides for 10 minutes. Add water, cover and let simmer on medium low until tender. This could be about 1 hour. Remove chicken from the drippings/broth.
  4. Add sour cream to drippings and mix well. Note For more sauce add more sour cream.
  5. Add cooked dumplings to your sauce.
  6. Arrange chicken on top. Heat to medium and serve
Karen Stearne, Food Exemplary
Heart Niagara, karen.stearne@heartniagara.com
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