Learn to make Nokedlis, which are incredibly easy Hungarian noodles/dumplings. Break an egg (one egg for each two servings) in a bowl and stir in flour (and a pinch of salt) with a fork until you get a stiff but not dry paste, It should be just thick enough that you can turn the bowl over and it won't run out. (if its too thick, thin it with water.) Using a table-spoon, scoop out spoon-length dips about a half-inch wide, and immerse them into a saucepan of boiling water. It won't look like much, but they really expand. When they float (less than a minute) they are done, put them in a colander with a slotted spoon. Pour out the boiling water when done, put some butter in the hot pan, and toss the Nokedlis into the pan and slosh them around in the butter. Genuine authentic Hungarian noodles for your Paprika chicken. So easy, the kids can make them.
By the way, don't cook the sour cream. Just before serving, swirl in the sour cream, so you can see some white streaking in the red sauce.
Last edited by jtur88; 01-23-2009 at 11:21 PM..
Mmmm. I love dumplings..I collect dumpling recipes. Now I have another one to try. Thank you!
Well I have done the "TALK" and this afternoon I did the "WALK"
Brought water to a boil and reduced to medium heat for 35 min (30 min would have been fine) I was on computer and lost track of time.
Micro two potatos for 5 min...cleaned skin and poured gravy over it.
Poured some gravy over my two dogs dry food and they loved it of course.
Well I'm back like Arnold said in the movie.
Yesterday made a Large pot of Beef Stew Paprikas instead of using chicken. A weekend staple for me.
Changed amount of ingredients a little...could have been better but was okay.
Cleaned extra potatos which was okay.
Added 1 tsp of Hungarian Sweet Red Paprika (should have been 1-1/2 for color and taste).
Added pinch too much blk pepper (hot on palate).
Added normal spices I showed before in recipe.
The broth was tasty but could have used a little more red paprika for color.
Overall the dish came out pretty good except I will admit that maybe 2 lbs of beef stew will give a much richer flavor to the broth while cooking with the extra red pepper.
Next time I'm going to buy a 2 lb pkg of beef stew. Have extra food left over for the freezer that way.
Hope I did not bore anyone with my procedure. Always better to learn from other peoples mistakes.
i always wondered about the food mentioned in bram stoker's dracula. i know it was set in romania but i thought the recipes might be hungarian. i think it was called robber's steak and paprika hendl. does anyone have a recipe for these?
It (Dracula) actually wasn't set in Romania, it was set in Transylvania. The Magyars conquered and ruled the are since the 9th century. As a matter of fact, Transylvania was part of Hungary until the Treaty of Trianon (WWI).
If you would like a translation, let me know!
Paprika hendl is none other than the Csirke Paprikás the OP, Steve, posted. Variations abound, and ask any Hungarian how they make it and each has their own version that they swear is the only authentic version. It really is a matter of preference.
I make mine with chicken, paprika, garlic, onions, hungarian sweet peppers (they look like those in the picture linked below), salt, pepper, and sour cream (very little goes a long way). On occasion, I will make the stew thin and add potatoes (when I don't feel like making the nokedli/spaetzle).
Brings back the memory !!!
Last time I tried Cirke Paprikas in Budapest circa 1999 (I don't remember name of the restaurant) but it was absolutely heavenly (nadyon sep). I have to visit now hungarian place in Wallington, Bergen County called Slavic Exchange (the owner is from Slovakia).
Very much...I like it very much.
I gave the correct translation and spelling in Hungarian for you.
I might have to give this recipe a whirl, I LOVE Chicken Paprikash!