VEAL OR CHICKEN PAPRIKAS

VEAL OR CHICKEN PAPRIKAS

This is the real deal, folks!!!!!!  I know, I know…all these years you have been suffering of insomnia because you couldn’t master the preparation of a real Transylvanian Paprikas.

Now you can finally rest.  I will give you the ultimate gift so you can enjoy the REAL DEAL!

INGREDIENTS:

1. 2 Lbs, of veal – stew meat, cut in small squares and spiced up with garlic salt, black pepper and paprika. It’s great if you do the cutting and spicing earlier and let it all rest in the fridge for a few hours/ or 6 chicken legs/thighs (same preparation)
2. 1 red onion – chopped
3. ½ green Italian long pepper – chopped
4. ½ red Bell pepper – chopped
5. some chopped up hot stuff Jalapeno or hot red pepper, if you dare J
6. olive oil
7. 4-8 oz. of mushroom (optional)
8. 2-3 cups of water initially than adding 2-3 more cups while it’s still cooking to replenish the evaporation, plus to assure a healthy dose of sauce at the end
9. Vegeta,
10. 1 tsp. of goulash and paprika paste (Red Gold) and for the spice loving folks add some chili pepper flakes, paprika
11. 2 Tablespoons of flour
12. 3 Tablespoons of sour cream
13. freshly chopped parsley

Add the chopped onions, green and red peppers with a healthy splash of olive oil into a larger pot and cook them for 5 minutes until translucent.  Add the veal, a teaspoon of goulash paste, chili flakes and some paprika.  Stir it frequently so it doesn’t burn for about 7-8 minutes.  Now add 2-3 cups of water so the veal is totally covered.  Now cook it for about 1 hour (chicken takes a little bit less time), constantly adding water so the meats are always covered with liquid.  You can add some Vegeta or salt at this point to taste.

When the veal (or chicken)  is almost tender you can scoop out ½ cup of the cooking liquid in a cup or mixing container, add the sour cream and the flour and in a Magic Bullet or any kind of mixer, food processor give it a few stirs until a nice thick paste forms.

With a small strainer you are going to introduce this paste into the cooking veal or chicken, submerged so it can easily mix with the cooking liquids.  With a wooden spoon you will stir the paste through the strainer.  Do not pour the paste directly into the cooking veal because the flour will form lumps.  If you work only through the strainer the paste will slowly dissolve and no lumps!

Cook the finished paprikas for another 10 minutes on low heat, sprinkle it with fresh parsley and pat yourself on the shoulder.  You did your first PAPRIKAS but I’m absolutely certain not your last.  Your family will cheer you for weeks J

You can serve this over egg noodles, polenta, mashed potatoes or with a home made spaetzli ( egg noodles – Look at my side dishes section for recipe).

Below is the chicken paprikas with mushrooms served with some happy polenta balls. (Use the ice cream scooper to form the shapes ).

EGESZSEGEDRE!                                                          BON APPETITE!