I make this slightly different now, but this is close to what i do. I also add wine, no bacon grease, chicken stock no water. I cannot find hungarian paprika, so the red flakes really help. my friend in europe mixes sweet and regular and he says it's stellar. i use whole legs (so cheap) that i crack in half when i get home. I leave the skin on bones in- it doesn't take that long and you cannot beat the flavor. Then we remove the bones and skin afterwards. I also make speatzle to go on the side, but desperately need a spaetzle maker because it gets very messy. I also add 1 cubanelle pepper at the onion stage, and i forgot the garlic the first time i made it (how i don't know - i put it in EVERYTHING) so i leave it out of this dish. We love it so much i don't mess around!
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I make this slightly different now, but this is close to what i do. I also add wine, no bacon...