Log in

No account? Create an account

Rhetoretician -- Fiction etc.



Previous Entry Share Next Entry
Teapot & Hands

Does anyone have a favorite recipe for Chicken Paprikash? I have a friend who loves it, and I want to make it for her birthday.

(I have a bunch of cookbooks in which I can look, but if you already know you've got a winner...)
  • Sorry. Can't help.

    But I'm teaching two young actors how to do a Hungarian accent tonight. Is that at all useful?

  • Here's the recipe I've been using for over 30 years. Yummy!

    1/4 cup butter
    1/2 cup finely chopped onion
    1 cup sliced mushrooms
    1/4 cup flour
    2 teaspoons paprika
    1 teaspoon salt
    1 teaspoon sugar
    1 1/2 cup milk
    1 cup sour cream
    2 1/2 cup diced, cooked chicken or turkey
    Melt butter in heavy saucepan. Add onion and mushrooms, saute till mushrooms tender. Blend in flour, paprika, salt and sugar. Add milk and cook, stirring constantly until smoothe and thickened. Remove from heat, add sour cream. Add turkey and heat through, but do not boil or simmer. Serve over noodles.
    • Oh, yay! You're a peach! Thank you.

      Is Paprikash usually made with diced meat? Somehow I had this mental image of whole chicken pieces. But, you know, I'm not sure I've ever actually eaten Paprikash!

      Do you use Hungarian Paprikash or the other kind? And does it make a difference?
    • There are lots and lots of different versions - some with diced; mine is with chicken parts although the recipe's at home. It's otherwise pretty similar. I've seen a number of regular supermarkets selling the nice brand of Paprika from Hungray - it says Szeged on it (that is the town where they grow the peppers). There is sweet paprika and hot paprika - I prefer the sweet and it's definitely what you'd get in a resaturant. Oh, and paprika should be stored in the refrigerator.

      Yum! and yes, Budapest is my favorite foreign place.
    • I use the other kind (Sauers, when I can get it). I can't tell you if it makes a difference, as I've never used Hungarian paprika.

      The same for the diced meat. I regard it as an excellent use for leftovers! (it's my family's favorite day-after-Thanksgiving meal). I don't know why you couldn't use whole pieces of meat though.
Powered by LiveJournal.com