Hungarian Chicken Paprikash
with Dumplings

 
 
Hungarian Chicken Paprikash, Csirke Paprikás (cheer-ke pah-pree-kahsh)
per Mom, Anna (Kovacs) Kreiner from Debreczen, Hajdú-Bihar, Hungary.

The actual recipe uses the whole chicken, such as the legs, thighs, breast, wings, etc, but since my wife and I like the white meat of the chicken, we use the following:

2 lbs boneless chicken breast (slice into strips)
1 large onion, finely diced
1˝ tablespoon cooking oil

1˝ teaspoons of paprika (or more, per taste)

˝ cup of water
1 teaspoon salt (or more, per taste)
1 teaspoon freshly ground pepper (or more, per taste)

In a large pot add finely chopped onions with the cooking oil.  Sauté over "medium-low" heat until the onions become "browned" or "clear".  Then sprinkle paprika on the onions.  Place the cut up chicken breasts in the pot with ˝ cup of water and sprinkle salt and pepper on the chicken.  Adjust the heat to "medium" and Sauté until the chicken becomes lightly browned.  Then reduce the heat to "low" or "warm" and "simmer" for about 30 minutes, or until the chicken is done.  Cover and remove from heat.


Making the
Hungarian Dumplings, Galuska (gah-lush-kah)

4 large eggs
4 cups flour (all purpose flour, not self-rising)

1˝ cup water, depending on the consistency of the mixture
1 teaspoon salt
1 big pot of boiling water
1 pint of sour cream (used later)

To make the "
Galuska", get a mixing bowl and add the 4 eggs, salt, and half the water. Whisk gently the egg mixture and then SLOWLY fold in the flour mix with a wooden spoon.  Adding more water as necessary.  The mixture works best when it has a "firm", but still has a "shine", consistency to it.

Place the "firm" mixture on a cutting board.  With a knife cut away a small portion of the mixture into "a strip".  Then cut away marble-sized droplets from the "strip" into the "already" boiling water.  Now and then, you may need to dip the knife in the boiling water to get a "new" clean cut.  Repeat this process until the mixture is gone.  Cook until the dumplings are firm and floating on the surface of the water.  The dumplings take about five minutes to cook.  Drain the dumplings with a strainer.

Separate the chicken from the paprikash you made earlier, and add the drained dumplings to the pot and mix in at least 1 pint of sour cream.  Add more paprika if you like.  Cover the pot and "simmer" for another 15 minutes, do not boil.  Now if you want, you can add the chicken to the paprikash & dumplings mix, or serve it separate with the chicken on top of the paprikash & dumplings mix.

We're hungry!

Rick & Kim Kreiner