"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Hungarian Chicken Paprikasah, by Cindy Salem, is from Our Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
One cut up chicken skin on 1 medium onion chopped 1/8 cup Hungarian paprika 1/4 cup butter Remove Chicken from Pan 1/4 cup flour in slurry with water 1 can cream chicken soup 2 chicken bouillon cubes Salt and pepper to taste ¼ - ½ cup sour cream. One package egg noodles.
Use an electric skillet:Sauté onion in butter, Hungarian paprika Place chicken pieces in pan, coat one side then turn over; add salt and pepper. Cover and Simmer 45 – 60 minutes Make gravy: Gravy: Thicken dripping with flour and water; mix with 1 can cream chicken soup Add 1 or 2 chicken bouillon cubes Salt and pepper to taste At the end add ¼ - ½ cup sour cream.
Make one package egg noodles. Mix Gravy and Noodles
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.