Recipe Paprikash Mix. Calorie, chemical composition and nutritional value.

Classic paprikash recipe

Hungarian cuisine is famous all over the world for its vibrant flavors. Traditional dishes are prepared from simple ingredients and aromatic spices. How to make chicken paprikash? We will post the recipe with photos below:

• Peel two onions and cut them into small cubes.
• In the same way, chop two bell peppers, which must first be cleared of seeds and the stalks removed.
• Remove the skins from four tomatoes and then press the pulp through a sieve.
• Cut a kilogram of chicken fillet into small pieces.
• Heat a few tablespoons of vegetable oil in a frying pan, fry the onion in it, and then the meat.
• Add peppers and tomatoes to the food.
• After this, pour in one glass of thick tomato juice and add a few chopped garlic cloves (to taste).
• Salt the dish, season with paprika and ground pepper.
• Simmer the paprikash over low heat for half an hour.
• Mix 250 grams of fat sour cream with a spoon of white flour, and then add the sauce to the pan.

In ten minutes the dish will be ready and can be served with your favorite side dish.

Recipe 6, step by step: chicken paprikash

In Transcarpathian cuisine there are a lot of dishes made from meat, chicken and fish, which are prepared with the addition of onions, tomatoes, and vegetable peppers. The main seasoning for most Transcarpathian dishes is ground paprika. It is prepared from dried red peppers of varying degrees of spiciness.

One of the most popular dishes in Transcarpathia, Hungary, and Austria is chicken paprikash, the preparation of which is quite simple and takes no more than 40-50 minutes.

• chicken 1-1.2 kg
• onion 0.3 kg
• sweet peppers, any 0.3 kg
• ripe tomatoes 0.3 kg
• chicken broth or water 100 ml
• sour cream 100 g
• flour 20 g
• fat or oil 30 g
• tomato juice 150 ml
• garlic
• spices
• paprika large spoon
• greenery

Cut the chicken into portions and fry in hot oil on each side for 10 minutes.

Place on a plate.

Cut onion, pepper, tomato into long pieces.

First after the chicken, fry the onion in a frying pan until light brown, then add the peppers and tomatoes.

After five minutes, add the fried chicken to the vegetables, pour in the broth, and simmer the chicken and vegetables for 15 minutes.

Mix sour cream with flour and place in a frying pan.

Pour tomato juice over everything. Add chopped garlic, paprika, spices. If necessary, add salt to taste.

Simmer paprikash with chicken for 10 minutes.

Then turn off the heat and serve the dish garnished with herbs.

Chicken paprikash is not only tasty, but also a very filling dish. In Transcarpathia, chicken paprikash is served with boiled pasta or homemade dumplings.

Paprikash with apples

Sometimes you can hear that paprikash is a soup. However, this opinion is fundamentally wrong, since the dish is first fried and then stewed meat. Chicken paprikash, the recipe for which we would like to present below, is very easy to prepare. Therefore, carefully read the instructions and repeat all the steps after us:

• Peel the onion and then cut it into thin slices.
• Deseed four sweet peppers and cut them into cubes.
• Cut two tomatoes and two sour apples into slices.
• Cut chicken breasts (about 700 grams) into small pieces.
• Heat a frying pan, pour two tablespoons of olive oil into it and add the meat.
• When the fillet turns golden brown, place it on a plate.
• Add a couple more tablespoons of oil to the pan, fry the prepared onions, and after a couple of minutes, the peppers.
• Add two tablespoons of paprika and a little flour to the vegetables. Mix everything thoroughly and cook for a few more minutes.
• When the specified time has passed, add tomatoes and apples to the products, and after five minutes pour in 125 ml of sour cream.
• Add salt to the sauce and stir until smooth.
• Return the fried fillet to the pan and heat it with the vegetables for some more time.

The aromatic dish is ready. It can be supplemented with any side dish and treated to relatives.

Paprikash in Hungarian - Bagerovsky... - LiveJournal

One of the famous dishes of Hungarian cuisine is paprikash.
This tasty, appetizing, satisfying dish will be an excellent lunch or dinner option for the whole family. In this article we will talk about paprikash, methods and features of its preparation. Hungarian cuisine is vibrant, interesting and full of delicious but simple dishes, and is now known throughout the world. Well, paprikash, meanwhile, is one of the most popular dishes of this cuisine.

Paprikash is a specially prepared white meat stewed in sour cream or cream with the Hungarians’ favorite spice – paprika. That is, it is not a specific dish with an exact recipe, but rather a way of preparing white meat.

Paprikash is prepared only from white meats: chicken, fish, lamb, veal. But lamb, goose, beef, duck, pork and other dark, fatty or tough meat are completely unsuitable for making paprikash. Of course, theoretically, you can make paprikash from any unsuitable type of meat, but it will no longer be real and not as tasty Hungarian paprikash. Nevertheless, our housewives, like cooks from other countries of the world, often break the prohibitions and prepare paprikash with beef or pork. The main rule that any Hungarian chef follows when preparing paprikash is: “No fatty or black meat.”

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Paprikash recipes

Paprikash is sometimes mistakenly called soup - in fact, this is incorrect, paprikash is precisely meat that is first fried and then stewed with sour cream or cream and spices. Cooking paprikash is not difficult; all the recipes, of which there are a lot, are simple and quite doable even for inexperienced cooks. We will provide recipes for paprikash with different types of meat, including those from which this dish is not prepared in Hungary. Well, it just so happened that pork and beef paprikashi became popular in other countries of the world, which is how the rest of the world adapted the traditional Hungarian recipe for themselves.

Recipe for traditional chicken paprikash

You will need: 1 kg of chicken, 250 g of sour cream, 5-6 cloves of garlic, 4 tomatoes, 2-3 large bell peppers, 2 onions, 1 glass of thick tomato juice, 3 tbsp. ground paprika and olive oil, 1 tbsp. heaped flour, 0.5 tsp. ground hot pepper, ground black pepper, salt.

How to make chicken paprikash. Finely chop the onion into cubes, also chop the seeded peppers, peel the tomatoes and grate them. Heat olive oil in a saucepan, fry the onion until browned, add chopped chicken fillet, fry, add sweet peppers and tomatoes, pour in tomato juice, chopped garlic, paprika, pepper and salt, simmer for half an hour over medium heat. Pour flour into sour cream, mix, add to chicken, simmer for another 10 minutes over low heat.

Depending on your preferences, you can use either sweet or hot paprika to make paprikash.

Recipe for classic veal paprikash

You will need: 1 kg of veal, 70 g of pork lard, 2 onions, 0.25 cups of spicy or meat broth, 1 tbsp. ground sweet paprika, 1 tsp. ground hot paprika, dried sweet pepper and basil - optional, salt, dressing - 100g sour cream, 1 tbsp. flour, salt.

How to cook classic paprikash with veal. Cut the meat into medium-sized pieces, quarter the onion into rings, and chop the lard. Place the lard in a frying pan and heat, add the onion, fry for 15 minutes, add the veal, pepper and salt, fry until the meat turns white, season with paprika, basil and sweet dried pepper (if used), simmer until soft for 40 minutes - 1.5 hours. , gradually adding the broth, then pour in the sour cream mixed with flour and salt, stir and season with hot paprika, serve the paprikash hot.

Using lard to make paprikash is the right decision, because... Hungarian cuisine is famous for its dominance of pork dishes. This is the right solution in a situation where you cannot use fatty meat, but you need to achieve the characteristic taste characteristic of Hungarian cuisine.

Recipe for making paprikash from pike perch

If you want to make paprikash from fish, you should only use freshwater fish such as pike perch.

You will need: 1.2 kg of pike perch, 200 g of sour cream, 125 ml of red wine, 4 tomatoes, 3 onions, 2 cloves of garlic, 1 lemon (juice), sweet yellow and green pepper, 2 tbsp. lard, 1 tsp. sweet ground paprika, ground cumin, marjoram, parsley, ground white pepper, salt.

How to cook paprikash with pike perch. Clean and prepare the pike perch by cutting it into boneless fillets. Cut the fillet into slices 2 fingers thick, pepper, salt and sprinkle with lemon juice. Pour 1.5 liters of water over the head of the fish without gills, fins, spine and bones, bring to a boil, simmer for half an hour, skimming off the foam. Scald and peel the tomatoes, cut into quarters, removing the seeds. Cut the sweet pepper into thin strips, cut the onion into half rings, and chop the garlic. Melt lard in a saucepan, add onion and fry for 5 minutes, add pepper, fry for another 5 minutes, add garlic, paprika, heat for 1-2 minutes, stirring. Add the fish to the saucepan and pour in the wine, bring everything to a boil, boil for 3 minutes, add tomatoes and 100 ml of fish broth, pepper, salt, add cumin, simmer under the lid over low heat for 5 minutes until the ingredients are ready, add sour cream, stir, season with leaves. parsley and marjoram, serve.

The last two recipes will help you prepare paprikash from beef or pork, if you really want it, despite the prohibitions.
Recipe for making beef paprikash
You will need: 700g beef, 125g sour cream, 1 sweet red pepper and 1 onion, 2 tbsp each. vegetable oil and ground paprika, pepper, salt.

How to cook beef paprikash. Cut the meat into small pieces, cut the onion into half rings, and cut the sweet pepper into cubes. Place meat in a deep frying pan with hot oil, fry for 2-3 minutes, add onion, fry for 2 minutes, add pepper, pepper and salt, add paprika, stir and fry for 3-4 minutes, pour water into the saucepan so that it just covers ingredients, simmer over low heat for 40-50 minutes, add sour cream, simmer for another 10 minutes.

Pork paprikash recipe

You will need: 700g pork, 6 cloves of garlic, 2 tomatoes and sweet peppers, 1 onion, ½ pod of hot green pepper, 2 tbsp. sour cream, 1 tbsp. tomato paste and flour, 2 tsp. ground paprika, ground red hot pepper, ground black pepper, salt.

How to cook pork paprikash. Cut the meat into 3 cm cubes, fry in a saucepan in oil until browned, add the onion, fry until translucent, add diced sweet pepper, seedless hot pepper, cut into thin strips, simmer for 5 minutes, stirring. Chop the tomatoes into small cubes, chop the garlic, put in a saucepan, pour in 500 ml of water, season with paprika and red pepper, salt, simmer under the lid for half an hour, pour in sour cream mixed with flour, stir and simmer for another 10 minutes.

Paprikash is a very tasty and quite familiar dish for Russian people, because it is prepared from ingredients that are quite familiar to us all. Try to please your family with such a delicious lunch or dinner!

Paprikash in Hungarian. Chicken paprikash recipe with photo

In Hungary, paprika is a very popular sweet pepper, so there are a lot of pepper dishes there. Thanks to this ingredient, Hungarian cuisine is piping hot, spicy and picturesque.

One of the most famous dishes using paprika is paprikash. Actually, it's not even a dish, it's a method. Karl Gundel, the famous Hungarian restaurateur, describes paprikash in his book as follows: “According to Hungarian culinary terminology, paprikash is any dish that is cooked with sour cream sauce and seasoned with paprika. A good cook knows that sour cream must be fresh and not sour, especially when preparing paprikash from poultry or fish. In addition, paprikash is almost always white meat (poultry, veal, lamb and fish). It is not made from so-called “black” meat (beef, lamb, game), nor from fatty meat (pork, pig, goose, duck). Paprikash is a dietary approach to food.”

What else to say? Chicken parikash is not just poultry meat, it is also the taste of vegetables, which give the dish freshness and richness, and the taste of paprika and chili, which add piquancy to it. And this - the obligatory sour cream sauce mixed with flour - is also a common component of Hungarian dishes.

Paprikash is an easy-to-prepare dish; you should learn culinary skills from it: if you follow an easy and logical technology and have fresh ingredients, the result will never let you down.

Welcome to the world of culinary classics and conscious gourmetism!

Ingredients

• 600 g chicken breast
• 250 g tomato
• 2 sweet red peppers
• 2 onions
• 1 tbsp. paprika
• 200 g sour cream
• 1 tbsp. flour
• 2 tbsp. vegetable oil
• salt
• some red hot chili pepper

Preparation

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1. Let's start by preparing the tomatoes. Let's make the process of peeling tomatoes clear in this recipe. So, how should you handle tomatoes? First we wash them, then cut them crosswise from one edge with a sharp knife and put them in a deep bowl.
2. Then boil water and pour boiling water over the tomatoes (the water should cover them completely). Leave for about five minutes, then plunge into cold water. Now the skin will slide off the tomatoes easily and naturally.
3. Now let's do the sautéing. Heat the oil in a deep saucepan. Peel, wash and cut the onion into cubes. Fry in oil until soft. Add paprika and a couple of tablespoons of water to the onion.
4. Mix the onion and paprika and sauté them together, which will take a couple of minutes. Many spices enhance their flavor when heated in oil, paprika being one of them.
5. Cut the meat into pieces approximately 3x3 cm and place in a saucepan with the onions. Stir and simmer together for 10 minutes.
6. While the meat is stewing, prepare the peppers: wash, peel, and cut into cubes. We also cut the peeled tomatoes into cubes. Place the peppers and tomatoes in a saucepan.
7. Add salt (about one teaspoon), a pinch of chili, mix everything. Cover the saucepan with a lid and reduce the heat. Then let it simmer for half an hour.
8. Mix the sour cream thoroughly with flour (there should be no lumps left!) and add to the paprikash.
9. Stirring, simmer for another 10-15 minutes. The sour cream sauce should thicken during this time. Let's taste it and add more salt if necessary.

Well, there you go. We garnish the chicken paprikash with boiled rice or mashed potatoes and invite everyone to the table.

How to make paprikush from Avengers: Age of Ultron

Classic home recipes

When I was growing up, my father cooked Romanian/Hungarian food as a specialty. His grandparents came to America from Romania, and as a child all he knew was their cooking. Every Easter we cooked Hungarian sausage, paprikash, büški (not to be confused with babushki), rice and fried chicken. I never knew that ham was a typical Easter dinner until I was in middle school! Besides our Romanian Chicken Soup, this recipe is my favorite dish from my family's past. It's an absolute classic and perfect for cold nights! It's also amazing comfort food that's sure to impress!

Beginning of work

To start, I'll list what you need, but keep in mind that my father always taught me to taste as you go and change accordingly. What works for me may not be the best option for you. Feel free to change as you see fit so you can enjoy it forever in your own way! For my particular take you will need:

How to make dumplings

The dumplings are the cornerstone of this dish. Very often people make their dumplings too tight or too soft, but no more! Start by placing three cups of flour in a bowl and adding one teaspoon of garlic powder, two teaspoons of paprika and a teaspoon of salt and pepper. Mix thoroughly and add to the flour well for the eggs. Start by adding six eggs to the well and begin folding the edges of the flour into the well. Fold continuously until the mixture becomes slightly tanned and sticky. If the mixture remains white and powdery, continue adding eggs one by one until it reaches the desired consistency. Once the dumpling mixture is ready, set it aside in the refrigerator until ready.

Start your base

To start the base of your paprikash, you will need to take a tablespoon of olive oil and fry the chicken until it is well browned and browned. You don't need to cook the chicken until it's browned. Do this in the pan in which you will cook the paprika. Remove chicken and set aside. The pot should have a fair amount of tender or cooked brown bits stuck to the bottom of the pan. This is going to incorporate great flavor into the vegetables and broth.

Deglazing Fond From Pans

Many times people think that fond is burnt fat and so they wash it out. Unfortunately for those people, they wash away the intense aroma. The foundation can easily be removed for a clean pan and make your dishes taste amazing. Take the garlic and onions and toss them lovingly into the pan, using a wooden or plastic spoon or spatula to scrape down the base of the pan while you cook the vegetables. They should start to turn a brownish color soon after. Once the onions are translucent, you can return the chicken to the pan and add two boxes of chicken broth and two teaspoons of paprika. Bring it to a boil!

Cooking the Chicken and Adding the Dumplings

Simmer the pan until the chicken is cooked through and tender. Depending on the type of chicken you used, this time will vary; I used my feet and it took about twenty minutes. When the chicken is cooked, remove it and shred it in a bowl. When you remove the chicken, add half the oil. This will give the broth a shiny appearance while adding a great, buttery flavor. This will also help give the broth the creamy consistency usually associated with paprika. Reduce heat and simmer the broth. Be sure to remove any skin from the chicken and discard, as well as the bones and any other chewy bits that may be there. Return the chicken to the pan with the remaining drippings and return the pan to a simmer. Taste the seasoning and adjust the broth accordingly. Skim as much fat as possible from the cook and get ready to add the dumplings.

How to cook dumplings

Remove the cooled dumpling mixture from the refrigerator and prepare them to add to the soup! These dumplings are incredibly sticky and tend to stick to the spoon and cook on it rather than fall into the pan. It's incredibly difficult to scrape off the spoon later, and it prevents delicious dumplings from forming in your paprikash! But luckily, there is a way to avoid this travesty without much effort. Use a metal spoon with a long enough handle so you don't burn yourself every time you put in the dumplings. Keep the spoon in the simmering broth for about fifteen seconds and get it nice and hot. If you scoop out your dumpling mixture with a hot spoon and then submerge them in the broth, you can gently shake off the dumplings. If it doesn't fall off right away, return it to the broth for a few more seconds and then shake vigorously. Try to keep your dumplings the same size to ensure even cooking throughout, and keep in mind that the size you put in the broth will easily double by the time it finishes cooking! They will also absorb a fair amount of broth, so if you need more, do it now and prepare the seasoning!

Completion

Once the dumplings are fully cooked, they will float to the top of the pan and approximately double their original size. Take eight ounces of sour cream and add to the broth. This will give us a final creamy consistency and cut through the strong paprika flavor so it isn't too concentrated. Give all the good stuff a stir and taste for the seasoning! You may need a little more paprika, salt, pepper or broth if the dumplings have soaked up too much! If it's not quite right, don't worry! You can always add more and fix things! Finishing this dish is as easy as pulling out your favorite hot sauce, mine is Frank's, and adding a few splashes for a little flavor and cayenne flavor! Growing up, my dad would use "BAM" in all our Romanian dishes, and the tradition continues today! Stir well and simmer the paprika for twenty minutes. Use this time to wash down any dishes you've prepared, and by the time you're done, you'll have the most delicious chicken paprika dumplings you've ever tasted! Garnish with a little parsley for appearance and enjoy!

Thanks to my dad!

This blog and recipe can be attributed to my dad! He cooked me great food and reminded me of my heritage all my life! Without him, I wouldn't have this new passion and I wouldn't be able to share these wonderful dishes with you! Thank you, Dad, for raising me with good food, good morals, and pride in where we come from!

Questions, comments or criticism?

Let me know in the comments below what you think would go well together, or any praise or criticism of the dish! I look forward to reading and answering any questions! Also, be sure to keep an eye out for any new recipes I post or pair with this dish! And as always, keep eating well!

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How to Make Chicken Paprikash - Traditional Hungarian Chicken Paprikash Recipe Made Easy!

How to Make Chicken Paprikash - Traditional Hungarian Chicken Paprikash Recipe Made Easy!!!

Posted by Whats4Chow

Recipe type: Chicken

Cuisine: Hungarian

Serves: 4-6

• 6 Chicken legs
• 6 Chicken thighs
• 15ml Hungarian hot smoked paprika
• 900ml 520 5 ml Cracked black pepper
• 2 Red bell pepper
• 2 Tomatoes
• 1 liter chicken broth
• 20 ml Chopped garlic
• 20 ml Olive oil
• 2 Bow
• 30 ml Chopped parsley
• Salt and pepper to taste
• Mix 75 ml corn starch with a little water
• Spatzle, Mash or Pasta to serve

1. Start by measuring out the hot, smoked paprika, salt and cracked black pepper. Place them in a bowl and stir.
2. Transfer the paprika mixture to the sprinkle bottle.
3. Place the chicken in a large pan, skin side up, and sprinkle the paprika mixture evenly over the top of the chicken.
4. Use a threaded fork to poke holes through the chicken pieces, then set it aside.
5. Cut the red pepper into pieces, dice the tomatoes and chop the garlic. Place it all in a tall pitcher and use your puree blender to puree everything until nice. You can also do this in a blender or food processor.
6. Cut the onion in half and measure the olive oil.
7. Heat a large saucepan over medium heat and add oil. Add the onion and cook for 8-10 minutes until lightly browned around the edges.
8. Add the chicken pieces to the pan, seasoned side down. Allow this to fry for 5 minutes.
9. At the 5 minute mark, turn the chicken pieces over and cook for another 5 minutes.
10. After 5 minutes, add the pureed vegetables to the pan.
11. Pour in enough chicken broth to almost cover the chicken.
12. Bring to a boil, reduce heat and let simmer for 30 minutes.
13. At the 30 minute mark, turn the chicken pieces over and continue to cook for another 30 minutes.
14. After the second 30-minute cycle, remove the chicken pieces from the pan.
15. Mix cornstarch with a little water and add it to the sauce.
16. Bring the sauce to a boil and let it cook for a minute or two, stirring constantly until it thickens. Season the sauce with salt and pepper to taste.
17. Serve the chicken immediately smothered in the thick sauce. Traditionally, paprikash is served with a spatula, but you can use mashed potatoes or even pasta.

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Paprikash with chicken. Recipe with photos step by step

The classic Hungarian dish is traditionally prepared only from white meats. Fatty pork, duck and lamb are not suitable for it. But the dryish chicken fillet acquires an excellent taste and unique aroma. That's why we want to offer you another wonderful recipe. We will prepare chicken paprikash (this time) as follows:

• Prepare chicken drumsticks and thighs for processing - they need to be thoroughly washed and dried.
• Rub the preparations with salt and black pepper.
• Chicken pieces should be fried until golden brown in vegetable oil on all sides and set aside in a separate bowl.
• Peel the red onion and cut it into half rings.
• Cut three large cloves of garlic into slices.
• Fry the prepared foods in a frying pan where you previously cooked the chicken.
• Remove seeds from two red bell peppers and cut into cubes.
• Add the pepper to the onion and garlic, and then season the vegetables with paprika (to taste).
• Place portioned pieces of fried chicken in clay pots and suitable vegetables on top.
• Pour sour cream sauce over the products, which must first be peppered and salted.

Cover the pots with lids and place them on a baking sheet in the preheated oven. After half an hour, you can treat your family or guests to the finished dish. Don't forget to decorate the paprikash with fresh herbs.

Paprikash with aromatic wild mushrooms

A mandatory ingredient for this dish is paprika, which is where its name comes from. Otherwise, the composition of spices and additional ingredients may vary.

Pork paprikash with wild mushroom flavor is very easy to prepare:

1. Boil the mushrooms in advance. In total you will need 1 glass. You can also use frozen or mushrooms.
2. Fry pork cubes (600 g) in sunflower oil. As soon as a golden brown crust forms on top, transfer the meat to the pan.
3. Separately, fry the chopped onion, adding sweet paprika (2 tbsp.) to it in the pan.
4. Transfer the onion to the meat, add water so that it just covers the contents of the pan and simmer the dish for about 40 minutes.
5. 10 minutes before readiness, add mushrooms.
6. After another 5 minutes, add sour cream (50 ml), salt and pepper.

Chicken paprikash in Hungarian style. Recipe

Fragrant chicken with tomatoes and mushrooms will decorate your holiday table. If you want to surprise your guests, be sure to take note of this recipe. We will prepare chicken paprikash like this:

• Take a whole chicken, cut it into portions, and then fry in vegetable oil.
• Separately, fry the chopped onion and garlic. After the vegetables are almost ready, add chopped mushrooms (100 grams) and peeled tomatoes (three or four pieces). Pour a glass of wine over the sauce and simmer until the alcohol evaporates.
• After this, put the chicken in the pan and simmer over low heat until done.
• At the very end, add two tablespoons of sour cream, salt, paprika and black pepper to the products.

Place the dish on plates, garnish with herbs and add a side dish.

Recipe 7: how to cook vegetable paprikash

Paprikash is a Hungarian dish. In Hungary, this is not even the name for the dish, but for the method of preparation: it is a dish with peppers, seasoned with paprika and sour cream.

We suggest preparing vegetable paprikash with yogurt. Instead of yogurt, you can use kefir or sour cream.

• 4 bell peppers;
• 1 boiled egg;
• half an onion;
• half a glass of natural yogurt;
• celery greens;
• sweet paprika;
• olive oil - 2 tsp;
• salt - to taste;
• ground black pepper.

To prepare vegetable paprikash, remove the seeds from the peppers, cut them into small cubes, finely chop the onion and place the vegetables in a frying pan with heated olive oil.

Add salt, paprika and ground black pepper. Simmer covered over medium heat.

After 15 minutes, when the pepper becomes soft, add the chopped boiled egg and mix.

Pour in yogurt or kefir, mix again and simmer without a lid until excess liquid evaporates, about 10 minutes.

At the very end of cooking, add finely chopped celery (or other greens to your taste) to the paprikash.

Serve paprikash hot as a main dish or as a side dish. Bon appetit!

Chicken paprikash: recipe in a slow cooker

This wonderful dish can be prepared using a modern kitchen appliance. It is for him that this simple and accessible recipe was developed. We will prepare chicken paprikash in a slow cooker as follows:

• Cut two large red peppers and two white onions into large cubes.
• Cut a kilogram of chicken fillet into fairly large pieces.
• Remove the skins from the tomatoes and grate them.
• Set the multicooker to the “Baking” mode and pour a couple of tablespoons of vegetable oil into the bowl.
• Fry the onion until golden brown, and then do the same with the chicken.
• Add vegetables to the food and cook everything together for five minutes.
• Pour a glass of tomato juice into the bowl and add the garlic, passed through a press.
• Salt and pepper the dish to your taste, add three tablespoons of paprika.
• Close the device with a lid and set the “Extinguishing” mode.
• After 40 minutes, pour 250 grams of sour cream into the bowl, pre-mixed with one spoon of flour.

Cook the dish for another quarter of an hour, and then place it on plates, garnish with green onions and serve to guests.

Recipe Paprikash Mix. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Paprikash Mix”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Paprikash mixture is 22.3 kcal.

• Serving = 150 g (33.5 kcal)

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Paprikash “Quick and Easy”

This recipe is perfect for when you are in a hurry or need to prepare lunch quickly.

• Cut the chicken fillet, onion and bell pepper into cubes. Pass the garlic through a press.
• First fry the garlic and onions, then add the chicken to them.
• Pour water into the pan and simmer the food for ten minutes.
• After this, add the canned tomatoes and cook everything together for some more time.
• At the very end, add salt, paprika, pepper and a couple of spoons of sour cream.

When the paprikash is completely ready, you can immediately bring it to the table.

Recipe 3: Hearty Pork Paprikash

Hungarian pork paprikash is an appetizing and tasty dish that is perfect for a hearty home-cooked lunch. It’s not at all difficult to prepare this Hungarian dish, having at hand a step-by-step photo recipe, as well as all the necessary ingredients. If fresh vegetables are not available to prepare paprikash, you can use canned tomatoes and sweet peppers in their own juice.

• Pork – 700 grams
• Bell pepper - 2 pcs.
• Garlic – 5 cloves
• Tomatoes - 3 pcs.
• Onion - 1 pc.
• Chili pepper - ½ pc.
• Sour cream - 3 tablespoons
• Flour - 1 tablespoon
• Water - ½ liter
• Ketchup - 2 tablespoons
• Ground paprika - 2 teaspoons
• Olive oil - 1 tablespoon
• Salt - to taste
• Fresh herbs - to taste

Cut the meat (0.7 kg) into cubes 2 - 3 cm.

Pour olive oil (1 tablespoon) into a deep frying pan and fry the meat until lightly browned for 5 minutes.

Cut 1 onion into half rings.

Add half a tablespoon of olive oil. Fry the onion along with the meat until it is transparent.

Cut bell peppers (2 pieces) into medium pieces.

Cut half a chili pepper into small strips.

Pour sweet and hot peppers into the meat in a frying pan and fry for 5 minutes, stirring occasionally.

Grind the garlic (5 cloves).

Cut tomatoes (3 pcs.).

Pour the garlic and tomatoes into the frying pan with the meat and pepper.

Add ground paprika (2 teaspoons). Salt to taste and mix the ingredients.

Pour half a liter of water into the frying pan and add 2 tablespoons of ketchup.

Mix all ingredients and cover the pan with a lid. Simmer the meat and vegetables for about 20 minutes.

We make the sauce from sour cream and flour. Mix 3 tablespoons of sour cream with 1 tablespoon of flour.

Add sauce to meat and vegetables. Mix the ingredients, cover them with a lid and simmer for another 10 minutes.

Hungarian pork paprikash – ready! It wouldn’t hurt to sprinkle paprikash with fresh herbs. Enjoy your meal!

How to cook paprikash with beans?

Using the following recipe, you can prepare a complete and very tasty dish, which does not require any side dish at all. Beans for it can be used either boiled or canned, and green beans are ideal in the summer season.

Step by step the dish is prepared in this order:

1. In a thick-bottomed pan or cast iron, fry pork (800 g) in vegetable oil.
2. After 12 minutes, add the coarsely chopped onion, and after another 5 minutes, add the sweet pepper.
3. At the next stage, you need to salt and pepper the dish, add paprika (1 tbsp), aromatic spices, and bay leaf. Pour water over the meat and vegetables and simmer for 45 minutes.
4. Add sour cream and 200 g of boiled or canned beans to the dish, stir and continue the cooking process for another 10 minutes. When serving, sprinkle the dish with parsley.