Whether or not our September Poland tour occurs, I am celebrating our trip by cooking a classic dish (all new to us) each week.
Last night we made Hungarian Chicken Paprikash using the following recipe from We Love Budapest on facebook. Chicken paprikash
We used a deep teflon skillet so we had quite a bit of paprika "soup" to add our sour cream mixture to and next time I would reduce that a bit before adding the sour cream or use a little more flour to thicken the sauce up just a tiny bit so it is a bit more sticky. We did use the full 4 Tablespoons of fresh, sweet paprika. It was very tasty and this recipe is now on our permanent menu. I did cheat and use bowtie pasta rather than make my own pasta bits. An alternative would be shells that would help hold the creamy sauce. We added a side of party peas and served in shallow bowls, eating with spoons to get up every bit of the wonderful sauce.
Up next week is home made Pierogies.