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Showing 41-43 of 43
on May 06, 2002
This Csirke (chicken) Paprikas is something I grew up with. Very similar to these versions, however, I use more onion and cut up 2 or 3 canned plum tomatoes and one half of a small green pepper cut in thin strips. Place this on top of the chicken after it is browned, paprika'ed and nearly covered with the broth. Yes, I also make a slurry with flour and water. Oh yes, the spaetzle are called "nokedli" or "galuska", depending on where you came from.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Mary Anne
on April 17, 2002
I had this last night, but I'm not going to give it a rating because I messed it up. I halved the recipe, but forgot to decrease the simmer time, so I burned the bottom of it and ended up with no gravy.....BUT it smelled wonderful, and the bits that I did have on my spaetzle was yummy.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on March 24, 2002
This is a favorite meal for my husband--lots of childhood memories. I was taught this recipe (mine is very similar) by my father-in-law and he used lard rather than butter and we do it all in one pot--butter,onions, paprika and then brown the chicken and then add the broth or water. The biggest difference I find comes from the type and freshness of the paprika--a nice red hungarian paprika is all I'm allowed if I'm serving it to my father-in-lawpeople found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (451 g)
Servings Per Recipe: 4