Chicken Gizzard Paprikash

Total Time
1hr 25mins
25 mins
1 hr

A rich, red Hungarian-style stew. Serve with pasta or potatoes. I use a mix of gizzards and hearts, or I substitute the organ meat for chicken pieces, cubed beef or pork.

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  1. Fry onion in oil or butter till light yellow.
  2. Reduce heat and rapidly stir in paprika.
  3. Add meat, cut into desirable pieces, salt and brown.
  4. Add garlic, crushed or chopped.
  5. Add only enough water to braise, not boil.
  6. Cover and simmer until tender. Add water if evaporates and stir occasionally.
  7. When meat softens, add green pepper, tomato and a bit more water or stock.
  8. While simmering a few more minutes, blend flour and sour cream together.
  9. Add to stew, stirring, till thickened.
  10. I have omitted the thickening step for more of a soup result.