| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Hungarian |
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Onions chopped |
| 4 |
tb |
Shortening, corn oil or lard |
| 3 |
tb |
Hungarian paprika |
| 2 |
ts |
Sugar, do not omit |
| 1/8 |
ts |
Black pepper or whole pepper corns |
| 1 |
|
Bay leaf |
| 2 |
ts |
Salt |
| 4 |
lb |
Chicken disjointed, use legs, thighs, breast and back for best flavor (up to 5) |
| 1 |
lg |
Can of crushed tomatoes |
| 2 |
c |
Water |
| 2 |
tb |
Flour |
| 2 |
tb |
Butter |
| 1/2 |
pt |
Sour cream |
INSTRUCTIONS
Chicken appears in Hungarian cookery often but it is never boring because
there are so many ways to serve it. Authentic Chicken Paprikas never has
tomatoes in it. Chicken Paprika Stew does.
Make plenty of dumplings to go with it. It is so good.
Regards, June Meyer. http://homepage.interaccess.com/~june4/recipes.html
Brown onions in shortening. Add seasonings and chicken, brown 10 minutes.
Do not let burn. Add tomatoes, bay leaf and water, cover and let simmer
slowly until it is tender. It will smell wonderful! To thicken gravy, mix
into a paste 2 Tbs. soft butter with 2 Tbs. flour and stir into the stew
liquid. Cook a few minutes until the liquid thickens. Serve with dumplings
or wide noodles. Top each serving with sour cream. Posted to MM-Recipes
Digest V4 #157 by info@yourbestimage.com (Best Image) on Jun 06, 1997
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