Hungarian Chicken Paprikash

By • September 30, 2009 • 0 Comments

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Author Notes: I found this recipe in my mom's recipe box. Her family is part Hungarian, so I assume this is a family recipe. The recipe calls for beef (boneless beef round, 3/4-inch thick) but I prefer it with chicken.rbillow

Serves 4

  • 1 1/2 pound Chicken
  • 1/2 pound Fresh mushrooms
  • 1 1/2 cup Chopped Onion
  • 1 clove Garlic, minced
  • 1 teaspoon Salt
  • 1/4 teaspoon Ground Pepper
  • 4 tablespoons Butter
  • 4 1/2 teaspoons Paprika
  • 1 Chicken Bouillon Cube
  • 1 cup Half and Half
  • 2 tablespoons Flour
  • 1 cup Sour Cream
  • 1/2 pound Hot buttered noodles
  1. Cut the chicken into slices or bite-sized chunks. Season with salt and pepper and set aside.
  2. Melt 2 T butter in a 10-inch skillet over medium heat, about 2 minutes.
  3. Add mushrooms, onion, and garlic. Cook 8 minutes, or until tender.
  4. Remove mushroom mixture from skillet.
  5. Melt remaining 2 T butter in same skillet, about 1 minute.
  6. Add chicken and cook until lightly browned, about 10 minutes.
  7. Stir in mushroom mixture, paprika, bouillon cube, and 1 c water.
  8. Cook over high heat until mixture boils, about 3 minutes.
  9. Reduce heat to low. Cover and simmer 15-20 minutes, or until chicken is tender.
  10. Combine half-and-half and flour in a jar. Cover and shake until blended.
  11. Stir into chicken mixture. Cook over medium heat, stirring constantly, until mixture boils and thickens, about 3 minutes.
  12. Reduce heat to low. Stir some of the hot mixture into sour cream.
  13. Stir sour cream mixture back into remaining hot mixture.
  14. Cook 2 minutes, or until hot (do not boil).
  15. Serve over noodles.
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