Recipe by 5thCourse
A rich, red Hungarian-style stew. Serve with pasta or potatoes. I use a mix of gizzards and hearts, or I substitute the organ meat for chicken pieces, cubed beef or pork.
Top Review by Lorac
PAC 2008 A lovely version of paprikash! Adding the chopped green pepper near the end of cooking is genius. The little bites of green pepper add a pop of flavor and texture to the creamy delicate sauce. I made the recipe using cubed boneless chicken breast, 3 garlic cloves, sweet (not hot) Hungarian paprika and 1 large tomato. The only substitution I made was to use chicken broth instead of water. Thank you for this delicious and easy recipe.
- 1⁄2 cup onion, chopped
- 3 teaspoons paprika
- 1 lb chicken gizzard
- 1 -3 garlic clove
- 1 cup green pepper, chopped
- 1 tomatoes, chopped or 1 cup tomato juice
- 1⁄4 cup flour
- 1 1⁄4 cups sour cream
Directions See How It's Made
- Fry onion in oil or butter till light yellow.
- Reduce heat and rapidly stir in paprika.
- Add meat, cut into desirable pieces, salt and brown.
- Add garlic, crushed or chopped.
- Add only enough water to braise, not boil.
- Cover and simmer until tender. Add water if evaporates and stir occasionally.
- When meat softens, add green pepper, tomato and a bit more water or stock.
- While simmering a few more minutes, blend flour and sour cream together.
- Add to stew, stirring, till thickened.
- I have omitted the thickening step for more of a soup result.