Meyer's Authentic Hungarian Chicken Paprikas (Csirkepap|
June Meyer's Authentic Hungarian Chicken Paprikas (Csirkepap
2 Onions chopped
4 tb Shortening, corn
-oil or lard
3 tb Hungarian paprika
1/8 ts Black pepper
-or whole pepper corns
2 ts Salt
4 lb To 5 lbs. chicken disjointed
-use legs, thighs, breast
-and back for best flavor
1 1/2 c Water
1/2 pt Sour cream
1 c Instant potato flakes
1 c Flour
1 c Water
Every country household had a yard full of chickens. Chicken dishes that
could be slow cooked on the stove for supper were plentiful and cheap to
make. Paprikas was a weekly dish for supper. A pot of potato dumplings, and
perhaps a platter of pickled hungarian peppers and a loaf of crusty home
baked bread was all that was need for ones well being. Every meal was eaten
Regards, June Meyer. Brown onions in shortening. Add seasonings and
chicken, brown 10 minutes. Add water, cover and let simmer slowly until it
is tender. It will smell wonderful! Remove chicken, add sour cream to
drippings in pan and mix well. To thicken gravy, mix into a paste 1 Tbl.
soft butter with 1 Tbl.of flour and stir into drippings. Add dumplings and
arrange chicken on top. Heat through,but do not boil, and serve.
Modern Potato Dumplings Yes, I know this is not traditional. But it is
easy, fast and delicious.
Mix in a small bowl. Drop by spoonfuls into salted boiling water. cook
until dumplings look done when cut in half, about 5 or 6 minutes. Drain and
place into sour-cream gravy and serve. Serves 6 to 8.
Note: If you do not like dumplings, you can serve this with some cooked
wide egg noodles.
If you try one of my recipes please tell me what you think.
E-Mail me at: firstname.lastname@example.org
Posted to EAT-L Digest 25 November 96
Date: Tue, 26 Nov 1996 22:50:04 -0500
From: Walt Gray