Recipe by Queen Dana
I started searching for this recipe after reading "Dracula" by Bram Stoker. I found the recipe in the link listed below. I skipped step 4 and just mixed it together good and thought it was fine. I don't know how authentic this dish is, but it's yummy. http://www.hermitsrock.com/article/notes-from-dracula
Top Review by mianbao
This recipe has me confused. I admit not getting the literary reference. I chose to make it because I liked the ingredients. I should, perhaps have looked more carefully at the amounts. 1 pound of chicken for 6 people? 1/2 cup tomato juice to simmer said chicken in for 1 hour? It doesn't really make sense to me. So, because I did want dinner, I changed things around quite a lot. I used a little over 1 pound of chicken (2 bone-in thighs), 2 medium onions and about 1 cup mushrooms that I needed to use up. I browned the chicken at first, then removed it from the pan and cooked the onions and mushrooms. 2 tablespoons of paprika seemed a bit much, even though I do like it. I used 2 teaspoons in the beginning and didn't add more after tasting. I used the stated amount of tomato juice and then added 2 cups chicken stock, because I don't like burnt food. I used yogurt cheese instead of sour cream, doubling the amount, while leaving the amount of flour as is. So, you see, my dinner tonight is not much like the recipe's dish. However, for the combination of ingredients, I think I'll go with 3 stars. Thank you for giving me a chance to use my cooking skills.
- 1 lb poultry (original recipe says 1 young foul)
- 2 tablespoons fat (I used olive oil)
- 2 large onions, chopped
- 2 tablespoons sweet Hungarian paprika
- 1⁄2 cup tomato juice
- 2 tablespoons flour
- 1⁄2 cup sour cream
Directions See How It's Made
- Cut chicken into serving pieces, and salt.
- Lightly brown onions in fat. Blend in half the paprika. Add tomato juice and chicken. Simmer, covered, 1 hour or until tender. Remove chicken.
- Add remaining paprika to sauce, then add the flour beaten into sour cream. Simmer, stirring, 5 minutes or until well blended.
- Put sauce through sieve, food mill, or blender.
- Heat chicken and puréed sauce together over low flame.
- Arrange chicken on warm platter. Pour half the sauce over; pass the rest separately in a sauceboat.
- Serve with Flour Dumplings.