paprikash

An ample amount of paprika adds bold flavor to this classic Hungarian dish of tender braised chicken with tomato, red pepper, and a touch of sour cream.

Chicken Paprikash Recipe

chicken

sweet paprika, divided

olive oil, divided

salt and black pepper

medium onions, finely chopped (about 2 cups)

red bell peppers,

all-purpose flour

sour cream

parsley

Pat chicken dry and place in bowl with 1 tablespoon olive oil. Stir 5 teaspoons paprika plus 1 teaspoon salt in small bowl. Add paprika mixture to chicken and coat well. Cover and chill at least 4 hours, and preferably overnight (see note).

Heat 1 tablespoon oil in large Dutch oven over medium high heat until shimmering. Add half of chicken to Dutch oven and cook chicken until well browned, 4 to 5 minutes per side. Transfer to plate, add remaining tablespoon oil, and repeat with second batch of chicken. Set chicken aside.

Reduce heat to medium and add onions and 1 teaspoon salt. Cook until onions are softened, stirring frequently, 6 to 8 minutes. Add peppers, 1/2 teaspoon black pepper, and remaining tablespoon paprika and cook, stirring, for 1 minute.

Stir 2 tablespoons chicken broth into flour and add to pot. Cook, stirring, for 1 minute. Whisk in remaining chicken broth and tomatoes (with juice), and bring to simmer. Nestle in chicken, skin side up, cover, and reduce heat to low. Gently simmer until chicken is completely tender, about 30 minutes. 

Transfer chicken to plate, stir in sour cream, season to taste, and return chicken to pot. Sprinkle with parsley and serve (see note).

Beef Paprikash is a classic Hungarian beef stew, and this is our slimming friendly, Weight Watchers and calorie counting friendly version.

Beef Paprikash | Slimming &amp; Weight Watchers Friendly

onion

800 g diced steak

peppers

garlic (minced)

beef stock (made stock

tbsp sweet paprika

tomato puree

g plain flour

tsp caraway seeds (crushed)

tbsp reduced fat sour cream

sea salt

black pepper

Place

Place the onions in the bottom of the slow cooker

Toss

Toss the beef with the flour and season well with salt and pepper. Place on top of the onions

Stir

Stir together the stock, paprika, tomato puree and caraway seeds and pour over the beef

Cover

Cover and cook on high for 4 to 5 hours or on low for 7 to 8 hours, until the meat is very tender

Uncover

Uncover and let stand at least 10 minutes. 
Stir in the sour cream and parsley

Check

Check the seasoning, and add more if necessary

Serve

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Place the onions in the slow cooker

Toss beef with flour and season with salt and pepper. Place on top of the onions

Top with bell peppers and garlic

Stir the stock, paprika, tomato puree and caraway seeds and pour over the beef

Cover and cook on high (4-5 hrs) or on low (7-8 hrs) until meat is very tender

Uncover and let stand for 10 mins. Stir in the sour cream and parsley

Check seasoning and add more if necessary

Serve with rice, noodles or potatoes

Beef Paprikash - Pinch of Nom

Nokedli are delicious Hungarian dumplings that make for a hearty side to your favorite stew. Ten minutes and a handful of basic pantry items are all you need to prepare a bowlful of these tender, buttery dumplings that also work as fresh homemade pasta.

Nokedli

bread flour ((about 1 cup))

salt

eggs

sour cream ((or yogurt))

milk ((you may need more or less))

butter or olive oil ((for serving))

Whisk the flour and salt together in a bowl.

Add the eggs and sour cream and stir the mixture to combine.

Stir in 1 tablespoon of milk at a time until your dough is soft, but not runny. If you are using the board and knife method, the dough should be a little firmer. If you are pressing the dough through holes, it should be loose enough to squeeze through the holes with a spatula, but not so loose that it drips through them on their own.

When you're ready to make the Nokedli, bring a large pot of salted water to a boil.

Use one of the methods in the headnotes to form your dumplings and drop them into the boiling water. Do this in relatively small batches, or you will end up with some dumplings that are overcooked. When you're done adding the dumplings, give them about 30 seconds after they float to the surface to ensure they are cooked.

Use a slotted spoon to transfer them to a bowl as they cook, and cover the bowl to keep them warm. Serve the Nokedli tossed with butter, or a little olive oil to keep them from sticking together.

http://www.youtube.com/watch?v=6fgExMjs1Co

Hungarian Nokedli (similar to German Sp&auml;tzle) is a delicious little dumpling that makes for a great side dish for stews like Chicken Paprikash.

Nokedli (Hungarian Dumplings)

Bright dill balances the spicy paprika in this veggie-forward dinner. Make it gluten-free by replacing the noodles with boiled diced russet potatoes.

Cauliflower Paprikash with Dilly Egg Noodles

cauliflower (about 2 lb. total)

olive oil

Salt and pepper

caraway seeds and cumin seeds

butter

onion,

paprika (I use

garlic, chopped

vegetable stock

(14.5 oz.) crushed or diced tomatoes

tsp. sherry vinegar or lemon juice

crème fraîche, sour cream, or Greek yogurt

wide egg noodles

chives and dill sprigs

This Hungarian chicken paprikash is comfort food at its finest. It's a labor of love to prepare, but it is so worth every minute. The chicken falls off the bone. It's creamy and the dumplings absorb the simple and delicious flavors. A delicious dinner on a cold evening.

Hungarian Chicken Paprikash

tablespoon(s) vegetable oil

chicken (skin intact)

tablespoon(s) sweet paprika

ADD LATER TO BROTH:

water

tablespoon(s) flour (or more to thicken if you like)

FOR THE DUMPLINGS:

cup(s) all-purpose flour

teaspoon(s) salt

This Chickpea Paprikash is a twist on the traditional Chicken Paprikash, a flavorful and heart-warming Hungarian dish. Made with hearty chickpeas and pasta, this recipe is bound to become a favorite for your family too!

Chickpea Paprikash

lb. pasta

tbsp finely chopped fresh parsley

tsp kosher salt

tsp black pepper

tomato paste

garlic powder

chickpeas

tbsp all-purpose flour

vegetable broth

tomatoes

red chili flakes (optional)

Cook pasta according to package directions for al dente in salted water (2 tbsp kosher salt), then drain. Transfer pasta to large mixing bowl, add 1 tbsp butter &amp; fresh parsley.

Meanwhile, over medium heat, add onions, oil, remaining butter, salt &amp; pepper to pan. Stir, cook on medium low heat for 5 min.

Add tomato paste &amp; garlic powder. Stir, cook 3 min.

Stir in paprika &amp; chickpeas. Then stir in the flour. Stir in vegetable broth followed by crushed tomatoes, sour cream &amp; optional red chili flakes. Stir well to incorporate. Bring to gentle simmer, cook for 4-5 min, careful not to boil. Add pasta and serve.

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Top 6 paprikash recipes from across the web

The most viewed paprikash recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Paprikash Recipe

Beef Paprikash | Slimming &amp; Wei...

Nokedli

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The most viewed paprikash recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Beef Paprikash | Slimming & Wei...