| Budapest Chicken Paprika - Main
Cooking Recipes Ingredients:
1/4 lb butter
3 2-lb. broilers, quartered
6 lg. brown onions
flour
2 Tbs paprika
2 cups strong consomme
1 tsp sugar
1 1/2 cups Heavy Cream
salt & pepper
Cooked noodles or Spatzle
Cooking Recipes Directions
Melt butter in a large skillet. Chop onions and fry lightly
in the melted butter until light gold but not brown. When
they have begun to glaze, rub in paprika and sugar. Salt &
pepper the chickens, and coat well with flour. Fry slowly
and lightly in the paprika butter for 10 minutes on each side.
Keep flame moderate so as not to char the onions. Add the
consommé and stew the chickens for 20 minutes, turning
them several times. Add the heavy cream, blending into the
sauce by tipping the skillet back and forth. Simmer all together
until the sauce thickens a little. Remove from fire and skin
each quarter carefully. Drain the sauce into a bowl, forcing
the onions through a sieve. Wash the skillet so that no particles
remain. (the sauce must be smooth and rich in texture and
colour.) Pour the sauce back in the skillet, taste for flavour
and add more cream and paprika if desired. Stir away all lumps.
Place chicken in the sauce, baste. Heat thoroughly without
boiling. Serve on a hot round platter over a bed of buttered
noodles or with a surrounding wreath of loose noodles or spatzle.
Pour some of the sauce over the chicken & serve the rest
separately.
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Paprikas Krumpli - Side
Dish
(Potatoes Paprikash)
Cooking Recipes Ingredients:
1 large Spanish onion
shortening
paprika to taste
2 lbs potatoes
2-4 Beef sausages
Cooking Recipes Directions
Slice the onion very finely, and sauté in shortening till
glassy. Add paprika to colour and taste. Peel and wash the potatoes
and cut lengthwise into quarters or eighths, depending on size of
potatoes. Salt to taste.
Add 2-4 beef sausages. Cover and cook over slow flame until potatoes
are tender and cut readily with a spoon.
Serve with lettuce salad with vinegar and oil dressing. |
