I know some of you are aware that I’m Hungarian, but I don’t think I’ve mentioned that both sets of grandparents came across the ocean from Hungary. With both my parents being Hungarian, I grew up eating lots of great Hungarian food, some of which I’ve already shared with you on my blog: Moon Cake, and Hungarian Kifli Cookies.
Mindful eating is eating with intention while paying attention. ~Kati Konersman
Most people can think of certain food when they hear a country. For Hungary, it’s usually Hungarian Goulash and/or Hungarian Chicken Paprikas. This recipe I’m sharing today is one that’s been passed through the generations in our family.
Hungarian’s use lots of paprika in cooking. This is the one I always buy and it can be found at most grocery stores.
First thing you’ll want to do is to get the chicken started. Add the oil and chopped onions and sauté for a few minutes. Add the paprika and simmer for an additional 5 minutes. Add in the chicken pieces and salt and pepper to taste. Brown on both sides. Add in the water, cover and cook on low for 1 1/2 hours or until tender.
In the meantime, you can start on the dumplings (which are more like spatzle than the dumplings that normally go with chicken). Put a large of of water on and let it come to a full boil. Put the eggs and water into a bowl and beat until frothy.
Add in the flour.
Start stirring and blending the flour into the egg mixture.
Once it’s well blended, start beating it faster with a wooden spoon to help get out the lumps.
Eventually the batter will form air bubbles or blisters that will pop open, as shown in the photo above.
At this point, your batter will have the above consistency. It should be a tad thick, not thin.
You’ll drop the batter in by teaspoon full, but it’s easier to tip the bowl (as shown above), and push about a teaspoon full in the water at a time. The batter will sink to the bottom of the pan and will stay there until its cooked. Then it will rise to the top.
Once all the dumplings have risen to the top, drain them in a colander, and put on a serving plate.
For the gravy, mix the sour cream, flour and milk until smooth. When the chicken is finished cooking, remove the pieces to a serving platter. Bring the gravy in the pan to a boil and stir in the sour cream mixture. Stir constantly until it thickens. If desired, the gravy can be poured through a strainer to remove the onions and any other chicken pieces that may have broken off.
The gravy is a very light color, but it’s so delicious and unlike any gravy you’ve had before. MMM, Good!
FYI, I’m stepping back from my blog for a few weeks, and I’ll respond to comments later. There still might be a couple of blog postings here and there!
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