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Central European Recipes-HUNGARIAN
Chicken, Veal or Lamb Paprikás
from Gundel's Hungarian Cookbook
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7 tablespoons lard or shortening 1/2 cup chopped onion 2 1/2 teaspoons paprika 4 1/2-4 3/4 pounds chicken, or 2 3/4 pounds lamb meat with bones, or 2 1/4 pounds boneless veal |
salt 1 cup diced green pepper 1 medium tomato, diced 1/4 cup flour 1 1/4 cups sour cream |
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The onion should be slightly browned to a light yellow color. Reduce the heat, add the paprika, stir it rapidly, then add the meat and salt, browning the meat while stirring it. When the meat is well browned, add a small amount of water or stock, spices and herbs. Cover the pot and simmer the paprikás. Stir occasionally. If necessary, add more liquid, but very sparingly. Do not boil the meat; it should be almost fried. When the meat begins to soften, add the green pepper and tomatoes, and simmer until the meat is tender. Mix the flour and sour cream together and thicken the gravy of the paprikás with the mixture while you shake the pot. Accompaniment: Small dumplings, rice or boiled potatoes. Serves: 6 |
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