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 Post subject: Re: Hungarian sweet paprika
PostPosted: Thu Sep 29, 2011 8:06 am 
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Joined: Mon Jun 07, 2010 8:41 pm
Posts: 1883
Location: Near Toronto, Ontario, Canada
My personal favourite is how you are "cheating" by subbing brown stock for a boulioun cube! :lol:


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 Post subject: Re: Hungarian sweet paprika
PostPosted: Thu Sep 29, 2011 8:14 am 
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Joined: Thu Jul 23, 2009 9:58 am
Posts: 382
Location: Florida Gulf Coast
I mostly made your version:
butter & oil - I don't have lard
chicken thighs - they braise better than breasts
chicken stock - bullion???
creme fraiche - I had both, but CF seems to hold up better and have a little more complexity

But I stuck with all sweet paprika because that's what I had.
I prefer red pepper to green, since it's so much sweeter (and it doesn't seem to give me indigestion like green does).

I'm not a big potato fan, and was out of flat noodles, so I made spatzle to serve with it. It was perfect for soaking up all that sauce. SousChef asked me to double the amount of onion/pepper/sauce next time, so that she can pour it over bread for lunch. Yes. It was that good.

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 Post subject: Re: Hungarian sweet paprika
PostPosted: Thu Sep 10, 2015 6:42 pm 
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Joined: Tue Dec 23, 2008 8:06 pm
Posts: 935
Bringing up an old thread for a question. I have never made chicken paprikash and was going to try Tim's recipe. I have is a tube of "paprika cream" from the Eastern European grocery, ostensibly for chicken paprikash, but all text on the tube is in Hungarian (or maybe Romanian). I have no idea what I am substituting it for in the recipe. The paprika? The bell pepper? Any have any ideas?

--Lisa


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 Post subject: Re: Hungarian sweet paprika
PostPosted: Fri Sep 11, 2015 10:11 am 
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Joined: Fri Jan 09, 2009 4:34 pm
Posts: 2010
Oh, I have used that. Use it for the paprika, not the pepper. If I remember correctly (and it was a while back) it was a pit sharper than sweet paprika so taste a bit.

Mary


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 Post subject: Re: Hungarian sweet paprika
PostPosted: Sat Sep 12, 2015 6:56 am 
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Joined: Tue Dec 23, 2008 8:06 pm
Posts: 935
marygott wrote:
Oh, I have used that. Use it for the paprika, not the pepper. If I remember correctly (and it was a while back) it was a pit sharper than sweet paprika so taste a bit.

Mary


Thank you, Mary.

This board is such a wonderful resource. :)

--Lisa


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 Post subject: Re: Hungarian sweet paprika
PostPosted: Sun Sep 13, 2015 6:50 pm 
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Joined: Tue Dec 23, 2008 8:06 pm
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Tonight I made Tim's version {clicky}, subbing the paprika cream for the paprika. The paprika cream was a bit salty so I ended up adding one additional TBSP of paprika for color instead of adding more cream. I also immersion blended before adding the sour cream. My husband practically licked the plate.

I doubled the sauce (pre-sour cream) because the recipe looked so good and will freeze and have it again in another month or so. I am very glad I did because we really liked it.

Thanks, Tim!

--Lisa


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