Prep 25 mins
Cook 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.
- 1⁄2 cup onion, chopped
- 3 teaspoons paprika
- 1 lb chicken gizzard
- 1 -3 garlic clove
- 1 cup green pepper, chopped
- 1 tomatoes, chopped or 1 cup tomato juice
- 1⁄4 cup flour
- 1 1⁄4 cups sour cream
- Fry onion in oil or butter till light yellow.
- Reduce heat and rapidly stir in paprika.
- Add meat, cut into desirable pieces, salt and brown.
- Add garlic, crushed or chopped.
- Add only enough water to braise, not boil.
- Cover and simmer until tender. Add water if evaporates and stir occasionally.
- When meat softens, add green pepper, tomato and a bit more water or stock.
- While simmering a few more minutes, blend flour and sour cream together.
- Add to stew, stirring, till thickened.
- I have omitted the thickening step for more of a soup result.
PAC 2008 A lovely version of paprikash! Adding the chopped green pepper near the end of cooking is genius. The little bites of green pepper add a pop of flavor and texture to the creamy delicate sauce. I made the recipe using cubed boneless chicken breast, 3 garlic cloves, sweet (not hot) Hungarian paprika and 1 large tomato. The only substitution I made was to use chicken broth instead of water. Thank you for this delicious and easy recipe.
I made this in my pressure cooker, and had it on the table in less than 40 minutes. Cooking gizzards my hb picked up the night before was a last minute dinner thought, and I didn't have the time necessary to braise grizzards to tender. My cooker has a saute function so I followed the directions fairly close before popping the lid on and letting it go. I cut up and added a small can of whole plum tomatoes, and used 1/4 cup veg broth instead of water. I added the pepper to the pot before pressure as well. It thickened up beautifully with the addition of the flour and sour cream, which I added once my 25 minute pressure cycle ended. My hb asked me to add a little tobasco at the end. I served over thick, Dutch egg noodles, and it was fabulous!
This was out of this world!! We ate it all . I had to make a couple of changes which I don't normally do the first time I make a new dish. It was only that I used a can of diced tom drained, no green pepper,and 2 cups sour crem. served over homemade noodles. PLEASE TRY THIS!!!