2007-10-18

last night's dinner

Last night we made a Hungarian dish call csirkepaprikás (paprika chicken), with little galushka dumplings. It's wonderful autumn/winter food, as a lot of eastern european ethnic food is. I don't have any pictures, but I can give what I remember of how it's made, it's really simple.


  1. Take one large or two small onions, diced, cook them until just light brown/yellow in a few tablespoons of lard (we used bacon grease).

  2. Take about 2 pounds of chicken, chopped into small chunks (we like to use chicken thighs, because they get nice and tender when simmered), add to the tomatoes and onions and cook until the chicken is almost finished cooking.

  3. Take two large tomatos chopped (we used a couple handfuls of cherry tomatoes cut in half), add it to the onions.

  4. Add sweet paprika (I think it was about 3 tbsp) and mix so the chicken gets nice and coated.

  5. Add 1/2 cup of chicken or vegetable broth.

  6. Let everything simmer until the chicken is cooked.

  7. Mix about 1 1/4 cups sour cream with 1/4 cup flour until it's mixed together well.

  8. Add the flour and sour cream mixture to the pot and mix it all up together well.

  9. You can add more broth to thin the sauce if you'd like.



for the dumplings:

  1. Take about 4 1/4 cups of flour, sift it into a large mixing bowl.

  2. Make a hollow in the middle of the flour.

  3. Crack one large or two small eggs into the hollow, and beat them with a wooden spoon.

  4. Add a bit of salt, and kind of fold the eggs into the flour, and add small amounts of water at a time while mixing with the wooden spoon until all the flour is mixed in and you have a pretty sticky, gooey ball of dough. The dough should pretty easily come off of the wooden spoon.

  5. Put a large pot of water on to boil.

  6. Once water is at a rolling boil, pull small pieces of dough off (dumplings can be anywhere between a half inch to an inch across), and drop them in the water.

  7. Once the dumplings start floating, scoop them out and let them drain. (you may need to nudge them with a spoon, as sometimes they stick to the bottom of the pot.)

  8. Once they are finished boiling, heat up a couple tbsp. of lard (or bacon grease) in a pan, and lightly fry the dumplings, so they are slightly crispy on the outside.



Once everything is finished, put the dumplings on a plate or in a bowl, and scoop the paprika chicken over them.

Best of all, it makes a lot, so you'll probably have leftovers, which you can eat the next day for lunch, like I'm doing today :) Whee!

1 comment:

  1. Sounds good... I need to start cooking more. Things have been busy recently, but I always find that cooking (or helping Sarah with the cooking) is a thoroughly relaxing and enjoyable experience.

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