Ingredients
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1
-
1
-
2
-
4
-
1
-
4
-
1/2
-
-
-
-
-
-
-
-
Directions
Chicken Paprikash,A Traditional Hungarian or German dish, depending on how you accompany it. Very Filling.,Great recipe! Have made it several times. I usually cook the sauce down a bit so that I don’t need the flour.,Solid recipe. To the person claiming that this recipe isn’t traditional – you’re simply wrong, it may not be 100% traditional, but it’s VERY similar to the version made by my grandmother (Hungarian immigrant), my grandpa’s current wife (Hungarian immigrant), my great grandmother (shockingly also a Hungarian immigrant) and my grandpa’s sisters (first generation… but they all learned from their Hungarian mother). Many Hungarian dishes have multiple variants depending on which region your family is from – so I wouldn’t be so quick to declare something is “wrong” just because it’s not exactly what you’re used to (unless it’s Goulash… lots of variants of that around, but most of them are just gross and don’t even really resemble any version of the proper dish). If anything it always bothers me most to see people saying to serve it with spaetzle instead of nokedli… but I figure that’s just for ease of understanding/clarity for the uninitiated. 😛
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Steps
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1
Done
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Melt Butter in a Large Pot or Dutch Oven. |
|
2
Done
|
Stir in Paprika to Butter. |
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3
Done
|
Sautee the Onions in the Paprika Butter Solution, Then Temporarily Remove Them. |
|
4
Done
|
It May Be Necessary to Add an Additional Tablespoon of Butter to the Solution. |
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5
Done
|
Brown the Chicken in the Butter. |
|
6
Done
|
Add the Chicken Broth, Re-Add the Onions and Simmer For One Hour, Covered. |
|
7
Done
|
After the Solution Is Fully Cooked, Add in the Sour Cream. |
|
8
Done
|
You May Also Add in the Flour to Thicken the Gravy. |
|
9
Done
|
This Dish Is Often Served With the German Pasta,'spaetzels' or With the Hungarian'halousky'. |
|
10
Done
|
This Meal Is Exceptionally Filling With the Spaetzels. |
