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Campfire 'Bwana
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Campfire 'Bwana
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Made this tonight. Still trying to get back to my roots. Grandma used to make this on Sunday after church every once in a while.. I think I've got the recipe down, although it isn't exactly what I find on the internet. Now we're cookin'. Phase 2: Feed bag for the masses. Enjoy, LD
Slaves get what they need. Free men get what they want. Rehabilitation is way overrated. Orwell wasn't wrong. GOA member disappointed NRA member 24HCF SEARCH
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Campfire Kahuna
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Campfire Kahuna
Joined: Nov 2003
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looks and sounds great. Wife and I know quite a few Hungarians. Heck, her boss was born in Hungary. He lives up in Bal Harbor. I started making Hungarian food years ago, and have a number of pretty good cookbooks for the stuff.
Sam......
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Joined: Oct 2004
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Campfire Ranger
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Campfire Ranger
Joined: Oct 2004
Posts: 25,843 |
Looks good,Care to share the recipe?
My dog is a member of the "Turd Like Clan"
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3 Time Dinkathon Champion #DinkGOAT
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Campfire 'Bwana
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Campfire 'Bwana
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Thanks, fellas. Sure. The recipe I use is pretty easy. Most recipes you'll find on the internet differ on what goes in the pan first, but little changes after that.
One simple thing you want to watch out for is getting the sour cream too hot or putting too much in at a time. That's why mine isn't an exact 1 1/2 hour cook, like most on the internet. I like to build it in layers, as I do a lot of recipes, then let it simmer at low heat to meld the flavors.
It kinda goes like this:
Ingredients 1 1/2 lbs chicken (I used 6 thighs with skin on, excess skin and fat removed) 2-3 tbsp vegetable oil 1 tbsp sweet Hungarian paprika 1 tsp hot Hungarian paprika (.. when you can find. I used some spicy Spanish paprika I had in the pantry.) 1 large onion chopped 1 red bell pepper chopped 1 3/4 cups chicken stock (I use Kirkland Organic chicken stock) 8-10 oz sour cream 2 cloves garlic 1 tbsp all purpose flour (I use Gold Medal) 1/2 cup chopped parsley salt & pepper
Directions salt & pepper both sides of chicken pieces and place skin side down in a large pan in the vegetable on medium high heat. Brown chicken on both sides Sprinkle Hungarian sweet paprika over the skin side up chicken Add chopped onion Add chopped red bell pepper Nestle onion and pepper between chicken pieces and cook until onion becomes translucent Add garlic Add hot Hungarian paprika (again, had to use spicy Spanish) Add chicken stock and turn heat down to medium Cook with lid off for at least 20-30 mins (This will cook down some of the chicken stock and meld the flavors. Check it every 10 mins or so. You don't want to burn it here.) Turn heat down to simmer Add 4 oz of sour cream and 1/3 of chopped parsley Simmer a while Add other 4-6 oz sour cream and 1/3 of chopped parsley Simmer until sour cream is fully integrated into sauce Add flour to thicken, if needed or desired Sprinkle with remaining chopped parsley and serve
Voila.
Preferred serving method is with real Hungarian noodles, but since they're hard to find, I substituted jasmine rice. (Egg noodles would have been closer to traditional recipe. Didn't have any.) I made the rice the way I do it for Chicken and Spanish Rice recipe, with turmeric, minced red bell pepper and onion, and green peas.
Slaves get what they need. Free men get what they want. Rehabilitation is way overrated. Orwell wasn't wrong. GOA member disappointed NRA member 24HCF SEARCH
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Campfire Outfitter
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Campfire Outfitter
Joined: Sep 2012
Posts: 8,736 |
Thanks, fellas. Sure. The recipe I use is pretty easy. Most recipes you'll find on the internet differ on what goes in the pan first, but little changes after that.
One simple thing you want to watch out for is getting the sour cream too hot or putting too much in at a time. That's why mine isn't an exact 1 1/2 hour cook, like most on the internet. I like to build it in layers, as I do a lot of recipes, then let it simmer at low heat to meld the flavors.
It kinda goes like this:
Ingredients 1 1/2 lbs chicken (I used 6 thighs with skin on, excess skin and fat removed) 2-3 tbsp vegetable oil 1 tbsp sweet Hungarian paprika 1 tsp hot Hungarian paprika (.. when you can find. I used some spicy Spanish paprika I had in the pantry.) 1 large onion chopped 1 red bell pepper chopped 1 3/4 cups chicken stock (I use Kirkland Organic chicken stock) 8-10 oz sour cream 2 cloves garlic 1 tbsp all purpose flour (I use Gold Medal) 1/2 cup chopped parsley salt & pepper
Directions salt & pepper both sides of chicken pieces and place skin side down in a large pan in the vegetable on medium high heat. Brown chicken on both sides Sprinkle Hungarian sweet paprika over the skin side up chicken Add chopped onion Add chopped red bell pepper Nestle onion and pepper between chicken pieces and cook until onion becomes translucent Add garlic Add hot Hungarian paprika (again, had to use spicy Spanish) Add chicken stock and turn heat down to medium Cook with lid off for at least 20-30 mins (This will cook down some of the chicken stock and meld the flavors. Check it every 10 mins or so. You don't want to burn it here.) Turn heat down to simmer Add 4 oz of sour cream and 1/3 of chopped parsley Simmer a while Add other 4-6 oz sour cream and 1/3 of chopped parsley Simmer until sour cream is fully integrated into sauce Add flour to thicken, if needed or desired Sprinkle with remaining chopped parsley and serve
Voila.
Preferred serving method is with real Hungarian noodles, but since they're hard to find, I substituted jasmine rice. (Egg noodles would have been closer to traditional recipe. Didn't have any.) I made the rice the way I do it for Chicken and Spanish Rice recipe, with turmeric, minced red bell pepper and onion, and green peas.
Mmmmm. Thanks.
Sean
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Joined: Aug 2002
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Campfire Tracker
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Campfire Tracker
Joined: Aug 2002
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That sounds awesome LD. Many thanks for your recipe!
Mike
Know fat, know flavor. No fat, no flavor.
I tried going vegan, but then realized it was a big missed steak.
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Campfire Regular
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Campfire Regular
Joined: Jun 2008
Posts: 1,177 |
Wow, that looks great!
Thanks!
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Campfire Regular
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Campfire Regular
Joined: Dec 2011
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That goes on my "gotta try" list.
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Campfire 'Bwana
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Campfire 'Bwana
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Thanks, guys!
If you ever get a chance, try it with some Kozel Czech beer. Lager or Dark. Second.. Staropramen.
Kozel is really good. Lager is really smooth and dark is not what you expect (somewhat bitter). Don't get that at all.
Forget Pilsner Arquell compared to this stuff. And, believe it or not, there is better. Just can't get it at all in the States.
Last edited by local_dirt; 04/17/15.
Slaves get what they need. Free men get what they want. Rehabilitation is way overrated. Orwell wasn't wrong. GOA member disappointed NRA member 24HCF SEARCH
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Campfire Ranger
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Campfire Ranger
Joined: Mar 2010
Posts: 24,283 Likes: 11 |
This weekend will give it a try. Have to find some hot paprika
Thanks
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Joined: Dec 2013
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Campfire 'Bwana
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OP
Campfire 'Bwana
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Slaves get what they need. Free men get what they want. Rehabilitation is way overrated. Orwell wasn't wrong. GOA member disappointed NRA member 24HCF SEARCH
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Campfire 'Bwana
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Campfire 'Bwana
Joined: Jun 2004
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Thanks, guys!
If you ever get a chance, try it with some Kozel Czech beer. Lager or Dark. Second.. Staropramen.
Kozel is really good. Lager is really smooth and dark is not what you expect (somewhat bitter). Don't get that at all.
Forget Pilsner Arquell compared to this stuff. And, believe it or not, there is better. Just can't get it at all in the States. USA availability?
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Campfire 'Bwana
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Campfire 'Bwana
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Unfortunately, Kozel is not available in the U.S. You cqn order it, but that gets real expensive real fast. However, I have seen Staropramen in the East European ethnic markets here, but it's not Kozel. I have heard of others as good as or better than Kozel. I didn't get the chance to try them when I was there (Czech Republic). I first tried the Kozel dark when it was offered to me on a train from Vienna to Prague by some younger American guys who told me "you have to try it" when I turned my nose up at their offer. Glad they convinced me.
Slaves get what they need. Free men get what they want. Rehabilitation is way overrated. Orwell wasn't wrong. GOA member disappointed NRA member 24HCF SEARCH
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Campfire 'Bwana
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Campfire 'Bwana
Joined: Jun 2004
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I can get Staropramen, it's a favorite of mine.
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Campfire 'Bwana
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OP
Campfire 'Bwana
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Nice! There are only a few places to get it here. Hey MM, if you like Staropramen, you'l probably also like Westmalle Triple and Chimay blonde, both made by Belgian monks.
Slaves get what they need. Free men get what they want. Rehabilitation is way overrated. Orwell wasn't wrong. GOA member disappointed NRA member 24HCF SEARCH
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Campfire 'Bwana
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Campfire 'Bwana
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Posts: 44,872 Likes: 5 |
I'm familiar with those, and the other Chimay varieties as well. Very good beer.
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Campfire 'Bwana
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OP
Campfire 'Bwana
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We can also get Czechvar here. (US name). Are you familiar with the lawsuit Budweiser US filed against Budvar, in Czech Republic? Pretty funny stuff.. and still going on.
Slaves get what they need. Free men get what they want. Rehabilitation is way overrated. Orwell wasn't wrong. GOA member disappointed NRA member 24HCF SEARCH
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Campfire Kahuna
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Campfire Kahuna
Joined: Dec 2006
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Looks delicious! Even Chimay Ale you mention would require a drive to Denver for me Good egg noodles I can come up with
Liberalism is a mental disorder that leads to social disease.
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Campfire 'Bwana
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Campfire 'Bwana
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Thanks, eh. Dayam! You gotta drive that far for a Chimay? That sucks.. But, then again, you probably don't have a buncha liberal retards gummin' up your neighborhood with "Obama" and "Change" bumper stickers, either. Miller Lite and Bud Light is probably just fine, then.
Slaves get what they need. Free men get what they want. Rehabilitation is way overrated. Orwell wasn't wrong. GOA member disappointed NRA member 24HCF SEARCH
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Campfire 'Bwana
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Campfire 'Bwana
Joined: Jun 2004
Posts: 44,872 Likes: 5 |
We can also get Czechvar here. (US name). Are you familiar with the lawsuit Budweiser US filed against Budvar, in Czech Republic? Pretty funny stuff.. and still going on. I've had many of the real Budweiser:
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