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Prep Time: 7 Minutes Cook Time: 60 Minutes |
Ready In: 67 Minutes Servings: 4 |
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The gravy is very rich and perfect over Hungarian Dumplings. Ingredients:
3 -4 tablespoons freshly rendered lard or 3 -4 tablespoons oil |
1 tablespoon hungarian paprika |
3 yellow onions, peeled and chopped |
3 1/2 lbs roasting chickens, cut into 8 serving pieces |
1 cup chicken stock |
1 medium tomato, diced |
2 anaheim green peppers or 2 cubanelle green peppers, seeded and coarsely chopped |
1 teaspoon salt |
1/8 teaspoon fresh ground black pepper (to taste) |
2 garlic cloves, peeled and crushed |
1/2 cup sour cream |
2 tablespoons all-purpose flour |
Directions:
1. Heat a 6-quart heavy stove-top casserole and add the lard or oil and paprika. Sauté the paprika for about 1 minute and add the onions. Sauté for a few minutes and add the remaining ingredients, except the thickening, to the pot. Bring to a simmer and cool, covered, for about 45 minutes to one hour or until all is tender. Remove the chicken pieces and set aside.
2. Mix the sour cream and flour well, using a wire whisk. Add 1 cup of the gravy from the pot to the cream and stir while it thickens. Return the chicken to the pot and restore the heat.
3. Serve over Hungarian Dumplings.
4. NOTE: for a very delicious Veal Paprikas, use the above recipe substituting 2 1/2 lbs. of veal stew meat for the chicken.
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