| |
|
What You Need:
(To Serve: 4 - 6)
|
|
|
3-4 tablespoons freshly rendered lard or oil
1 tablespoon Hungarian paprika
3 yellow onions, peeled and chopped
One 3½-pound chicken, cut into 8 serving pieces
1 cup Chicken Stock or use canned
1 medium tomato, diced
2 Anaheim or Cubanelle green peppers, seeded and coarsely chopped
1 teaspoon salt
1/8 teaspoon freshly ground black pepper, or more to taste
2 cloves garlic, peeled and crushed
THICKENING
½ cup sour cream
2 tablespoons all-purpose flour
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Heat a 6-quart heavy stove-top casserole and add the lard or oil and paprika.
|
2. Saute the paprika for about 1 minute and add the onions. Saute for a few minutes and add the remaining ingredients, except the thickening, to the pot.
|
3. Bring to a simmer and cool, covered, for about 45 minutes to 1 hour or until all is tender. Remove the chicken pieces and set aside.
|
4. Mix the sour cream and flour well, using a wire whisk. Add 1 cup of the gravy from the pot to the cream and stir well to avoid lumps.
|
5. Stir this mixture into the pot and stir while it thickens. Return the chicken to the pot and restore the heat.
|
6. Serve over Hungarian Dumplings.
|
|
NOTE:
|
|
For a very delicious Veal Paprikas, use the above recipe substituting 2½ pounds of veal stew meat for the chicken.
|
| |
|
|
|
|
