This is very much like my family's recipe (my grandma is an Hungarian immigrant), we stir the sour cream in before serving, as sour cream breaks when heated. I've altered my family recipe by removing the skin from the chicken (it gets flabby during the brazing)I dust the chicken lightly with flour and brown it in with the paprika, salt pepper and oil then ad chicken stock to braze. I remove my dumplings from the boiling pot after a 10-minute boil and put them into my large pan with the chicken. The starch fron the dumplings helps to thicken the sauce. (another reason to stir the sour cream just before serving or "on the side" some family members don't like sour cream, (yeah, I know?!) and leftovers..(yeah, I know?!) are easily reheated without the sour cream separating and making it greasy. (And buy the good hungarian paprika-it makes a difference). But otherwise, this is a good authentic version of paprikas!
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This is very much like my family's recipe (my grandma is an Hungarian immigrant), we stir the...