Chicken Paprikas (Pop - pree - kosh)
If you've always wanted a recipe for this, or even if you have one,
this is the one you've been looking for.
It will be better than what you've had in restuarants.
1 onion chopped
2 Tbsp. shortening
1 tsp. salt
1 1/2 cups water
1 Tbsp sweet Hungarian paprika
4 - 5 lbs. disjointed chicken
1 tsp. black pepper
1/2 pint sour cream
In a large frying pan, brown onion in shortening, add seasoning and
chicken, brown 10 minutes.
Add water, cover and let simmer slowly until tender.
Remove chicken.
Add sour cream to drippings in pan and mix well.
Add dumplings (nook - ed - lee) (see below)
Arrange chicken on top and heat through.
Serve
Spaetzle / German ::: Nook - ed - lee / Hungarian
Here's a recipe for Spaetzle or for the Nook - ed - lee (phonetic
spelling) used in Chicken Paprikas.
3 eggs
3 cups flour
1 tsp. salt
1/2 cup water
Mix all ingredients together and beat with a wooden spoon.
This makes a sticky dough. The traditional labor intensive way to make
the noodles is to sit the dough mass on a cutting board with one end of
the board placed on the lip of a pan of boiling water. Using a small
sharp knife, small ( 1/3 the size of a jelly bean) bits of dough are
cut away from the dough ball, slid to the end of the board and dropped
into the boiling water. This takes time. Then, cook about ten
minutes, drain, and rinse with cold water.
A spaetzle maker, available from well supplied kitchen gadget stores
for $12 - $15, looks like a funnel fastened onto a grater via a sliding
track. Rest the spaetzle maker across the rims of the boiling water
pot. Put the dough into the funnel and just slide the funnel back and
forth along the track dropping the noodles into the water as they are
made. The size (a critical factor) will be perfect and the whole thing
will take about 2 minutes. Then, cook about ten minutes, drain, and
rinse with cold water.
The first time I used a spaetzle maker I wondered how I was going to
push the sticky dough through it. It turns out that the stickiness of
the dough acts to pull it all through as the noodles fall away.
In paprikas, I think they are better the second day after they have had
a night in the refrigerator to soak up even more flavor, but they do
such a good job of it, there is no free juice left.
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