My personal favourite is how you are "cheating" by subbing brown stock for a boulioun cube!
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| Hungarian sweet paprika http://cookaholics.org/viewtopic.php?f=12&t=1697 |
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| Author: | jeanf [ Thu Sep 29, 2011 8:06 am ] |
| Post subject: | Re: Hungarian sweet paprika |
My personal favourite is how you are "cheating" by subbing brown stock for a boulioun cube!
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| Author: | SilverSage [ Thu Sep 29, 2011 8:14 am ] |
| Post subject: | Re: Hungarian sweet paprika |
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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| Author: | ldkelley [ Thu Sep 10, 2015 6:42 pm ] |
| Post subject: | Re: Hungarian sweet paprika |
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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| Author: | marygott [ Fri Sep 11, 2015 10:11 am ] |
| Post subject: | Re: Hungarian sweet paprika |
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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| Author: | ldkelley [ Sat Sep 12, 2015 6:56 am ] |
| Post subject: | Re: Hungarian sweet paprika |
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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| Author: | ldkelley [ Sun Sep 13, 2015 6:50 pm ] |
| Post subject: | Re: Hungarian sweet paprika |
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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