Paprikash is a traditional dish of the Hungarian national cuisine. More precisely, this is what they call white meat prepared in a special way in Hungary. Sour cream and, of course, paprika are indispensable components of the recipes. When preparing paprikash, local chefs are guided by the rule “No fatty, no dark meat”. Therefore, any recipe for this national dish prescribes the use of only chicken, veal, lamb or fish.
How to make chicken paprikash: recipe
Ingredients: – chicken (breast or wings) – 1 kg; – sour cream – 250 g; – tomato juice – 0,5 cups; – ground paprika – 3 tbsp. l .; – sweet bell pepper – 3-4 pcs .; – fresh tomatoes – 4 pcs.; – garlic – 5-6 cloves; – onions – 2 pcs.; – vegetable oil – 3 tbsp. l .; – flour – 1 tbsp. l .; – ground hot pepper – 0,5 tsp; – ground black pepper and salt to taste.
The traditional Hungarian paprikash recipe uses non-acidic sour cream. It can be bought at the collective farm markets from private traders. It is really not a sour product, it tastes and tastes more like butter.
Cut the chicken breast into large cubes, cook the wings whole. Peel and chop the onion, fry it in a deep frying pan in vegetable oil until golden brown, then add the chicken to it and salt. Cut the bell pepper lengthwise, remove the seeds and cut into strips. Boil the water and dip the tomatoes in boiling water (literally for a few seconds), then remove the skin from them and chop in a blender or grate on a fine grater. Pass the garlic through the garlic.
Add bell peppers and tomatoes to a skillet with onions and chicken. Cook for 10 minutes. Then pour in tomato juice, add garlic, pepper and paprika. Mix everything and simmer over low heat for half an hour. In the meantime, take sour cream, add flour to it, salt, mix into a homogeneous mass and send to the chicken in the pan. After 10-15 minutes, the Hungarian chicken paprikash is ready. Serve hot, garnished with fresh herbs on top.
Ingredients: – pike perch – 2 kg; – sour cream – 300 g; – onions – 3-4 pcs .; – ground paprika – 3-4 tbsp. l .; – flour – 1 tbsp. l .; – butter – 30 g; – vegetable oil – 50 g; – white wine – 150 ml; – ground black pepper and salt to taste.
White wine can be replaced with freshly squeezed grape juice, to which a little wine vinegar is added. Such a replacement is not critical for fish paprikash, in any case, both ingredients add a bright, rich taste to the dish.
Rinse, gut and clean the fish. Cut the fillets carefully, remove the seeds. Sprinkle the fillets lightly with salt and set aside for now. Cook the broth from the bones, fins and fish heads (cook for 20-30 minutes), strain it through a fine strainer. Take the dishes in which you will cook the paprikash (it can be a baking dish or a deep frying pan), grease the bottom and sides with softened butter, place the pike perch fillets, fill with wine, cover with a lid or food foil and place in the oven preheated to 180-200 degrees, for 15-20 minutes.
Peel the onion and chop, then fry in vegetable oil until golden brown. Add paprika, stir and pour in fish broth. Cook until the onion is fully cooked (it should become soft). Pour flour, salt, black pepper into the sour cream, mix everything well and add to the broth. Bring to a boil. You have a flavorful sauce.
Remove the fillets from the oven, open the lid, pour the sauce and, without covering, send to the oven on the upper level for another 10 minutes. Pike perch paprikash according to the recipe of the Hungarian national cuisine is ready.