Sunday, January 3, 2010

Hungarian Chicken Paprikash

Hungarian Chicken Paprikash
from Judy Brox

• 1 lg chicken

• 2 lg tomatoes (i used canned)

• 1 lg bell pepper (i like red or yellow)

• 1 Tbsp. Paprika

• 1 lg onion 8oz sour cream

• salt and pepper to taste

Chop onion,pepper and tomatoes and put in Dutch oven with a little oil. Cook veggies until tender, add chicken and paprika. Cover and cook on med to low heat for 1 1/2 to 2 hours (i used my pressure cooker to speed up the cooking time--can be made in a crock pot as well)

When chicken is tender,remove from liquid. Add 8oz of sour cream to liquid and remove from heat. Pour sauce mixture over noodles and serve with chicken (can also thicken sauce)

NOODLES--german style

• 2 cups flour

• Water

• 2 eggs

• 11/2 tsp salt

• 1 tsp butter

Mix flour, eggs and salt together with just enough water to make a moist dough. Put dough on a flat plate and using a spoon,scrape off small pieces and drop them into boiling salted water. Cook 2-3 minutes and then drain. Stit in butter to prevent them from sticking

No comments:

Post a Comment