Best 3 Hungarian Paprika Sauce Recipes

**Discover the Delightful Hungarian Paprika Sauce in All Its Variations: A Culinary Journey Through Classic and Creative Recipes**

Embark on a culinary adventure with Hungarian paprika sauce, a vibrant and flavorful sauce that captures the essence of Hungarian cuisine. A symphony of sweet, smoky, and spicy flavors, this versatile sauce is a staple in Hungarian kitchens and has gained immense popularity worldwide. This article presents a collection of carefully curated Hungarian paprika sauce recipes, each offering a unique take on this beloved sauce. From classic renditions to modern innovations, these recipes will guide you in creating authentic Hungarian dishes that will tantalize your taste buds and add a touch of Hungarian flair to your meals. Whether you're a seasoned cook or a novice in the kitchen, these recipes provide step-by-step instructions and helpful tips to ensure success in crafting this delectable sauce. So, prepare to immerse yourself in the vibrant world of Hungarian paprika sauce and explore the diverse range of flavors it has to offer.

Let's cook with our recipes!

AUTHENTIC CHICKEN PAPRIKASH (PAPRIKáS CSIRKE)

Authentic Chicken Paprikash (Paprikás Csirke) image

One of the most famous and beloved of all Hungarian dishes, this authentic Chicken Paprikash features chicken in an unforgettably rich, flavorful and creamy paprika-infused sauce! It's pure heaven!

Provided by Kimberly Killebrew

Categories Main Course

Time 1h

Number Of Ingredients 14

Ingredients

2 tablespoons pork lard (, or butter (lard is traditionally used and we strongly recommend it for the best flavor))
3 pounds chicken pieces, bone-in and skin-on
2 medium yellow onions, very finely chopped
2 cloves garlic, finely minced
2 Roma tomatoes, seeds removed and very finely diced
1 Hungarian bell pepper, diced ((optional) )
3-4 tablespoons quality, genuine imported sweet Hungarian paprika
2 cups Aneto 100% All-Natural Chicken Broth ((our most favorite chicken broth))
or Aneto low sodium chicken broth
1 1/2 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
3 tablespoons all-purpose flour
3/4 cup full fat sour cream (, room temperature (important to avoid lumps; be sure also to use full fat))
1/4 cup heavy whipping cream

Steps:

Heat the lard in a heavy pot and brown the chicken on all sides. Transfer the chicken to a plate. In the same oil, add the onions and fry until golden brown. Add the garlic and tomatoes (and pepper if using) and fry another 2-3 minutes. Remove the pot from the heat and stir in the paprika, salt and pepper (paprika becomes bitter if scorched).
Return the chicken to the pot and place it back over the heat. Pour in the chicken broth. The chicken should be mostly covered. Bring it to a boil. Cover, reduce the heat to medium-low and simmer for 40 minutes. Remove the chicken and transfer to a plate.
In a small bowl, stir the flour into the sour cream/cream mixture to form a smooth paste. Stir the cream mixture into the sauce, whisking constantly to prevent lumps. Bring it to a simmer for a couple of minutes until the sauce is thickened. Add salt and pepper to taste. Return the chicken to the sauce and simmer to heat through.
Serve the chicken paprikash with Hungarian nokedli, which is like German Spaetzle only they're very short and stubby. You can make nokedli with a spätzle scraper and using this recipe for the dough.

Nutrition Facts : Calories 516 kcal, Carbohydrate 11 g, Protein 32 g, Fat 37 g, SaturatedFat 14 g, Cholesterol 148 mg, Sodium 744 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

HUNGARIAN CHICKEN PAPRIKASH

Hungarian Chicken Paprikash image

Csirke Paprikas is the Hungarian term for this delicious dish. My mom has been making this for 35 years! Recently she went to visit Budapest and found this little cafe that served it. She liked it so well, she modified her recipe to closely match that, and here it is, enjoy! Serve over rice or egg noodles.

Provided by katja

Categories World Cuisine Recipes European Eastern European Hungarian

Time 1h55m

Yield 4

Number Of Ingredients 15

Ingredients

4 slices bacon, diced
1 onion, chopped
4 skinless, boneless chicken breasts
1 (14.5 ounce) can diced tomatoes
1 tablespoon paprika, or more to taste
½ cup water, or more as needed
1 teaspoon salt
½ cup sour cream
1 tablespoon all-purpose flour
1 teaspoon cold water
2 ½ cups all-purpose flour
1 teaspoon salt
1 egg, lightly beaten
1 cup water
1 teaspoon butter

Steps:

Place a large pot or Dutch oven over medium heat and cook bacon until crisp, about 4 minutes. Add onion and cook until soft and translucent, 3 to 5 minutes, stirring once or twice. Add chicken and tomatoes. Cover and cook over medium-low heat for 10 minutes. Stir in paprika. Pour in 1/2 cup to 3/4 cup water and season with salt. Cover and simmer over low heat for 25 minutes. Remove lid and cook an additional 5 minutes.
Transfer chicken to a plate and keep warm. Mix sour cream and 1 teaspoon cold water together in a small bowl. Add mixture to the pot and stir until gravy is evenly colored and smooth. Return chicken to the pot, cover and simmer on low for another 30 minutes.
Meanwhile, stir flour and salt together in a bowl. In a separate bowl mix egg and water together. Gradually add flour mixture and stir together until dumpling batter is very thick and mixture breaks from a spoon.
Bring 2 quarts of water to a boil in a large pot. Add 2 teaspoons salt.
Drop 1/2 teaspoons of dumpling batter into the boiling water. Dumplings will rise to the surface in about 1 minute; boil for 5 minutes more. Use a slotted spoon to transfer dumplings to a bowl. Repeat steps until batter is used up and all dumplings are cooked. Mix 1 teaspoon of butter with cooked dumplings. Add dumplings to chicken mixture in the pot and allow to heat through.

Nutrition Facts : Calories 670.9 calories, Carbohydrate 76.5 g, Cholesterol 138.9 mg, Fat 23.5 g, Fiber 4.3 g, Protein 35.1 g, SaturatedFat 9 g, Sodium 1793.2 mg, Sugar 4.2 g

CHICKEN PAPRIKASH

Chicken Paprikash image

Spices lose their flavor over time but few as quickly as paprika, which starts out tasting of pepper and sunshine but deteriorates in but a few months to sawdust and bitterness. For this recipe, get some new at the market: sweet or hot Hungarian paprika is best, but the generic article isn't terrible and the smoky Spanish varieties known as pimentón de La Vera would not be out of place either, lending a deep, woodsy aroma reminiscent of cooking over an open fire. It's a dish that pairs beautifully with butter-slicked egg noodles.

Provided by Sam Sifton

Time 1h

Yield Serves 4-6

Number Of Ingredients 12

Ingredients

3 to 4 pounds chicken thighs and drumsticks, or whole chicken legs
Kosher salt and freshly ground black pepper to taste
1 tablespoon neutral oil, like canola
3 tablespoons unsalted butter
1 large yellow or Spanish onion, peeled and diced
3 cloves garlic, peeled and minced
3 tablespoons Hungarian paprika, sweet or hot, or a combination
3 tablespoons all-purpose flour
1 cup canned crushed tomatoes or 1 large ripe tomato, chopped
1 cup chicken broth, homemade or, if not, low-sodium
1 pound egg noodles
3/4 cup sour cream

Steps:

Heat oven to 400. Season the chicken aggressively with salt and pepper. Heat the oil and 1 tablespoon of the butter in a large, heavy, oven-safe sauté pan or Dutch oven set over high flame, until the butter is foaming. Sear the chicken in batches, skin-side down, until it is golden and crisp, approximately 5 to 7 minutes. Then turn the chicken over, and repeat on the other side, approximately 5 to 7 minutes. Remove chicken to a plate to rest.
Pour off all but a tablespoon or 2 of the accumulated fat in the pot. Return the pot to the stove, over medium heat, and add the onion. Cook, stirring frequently with a spoon to scrape off any browned bits of chicken skin, until the onion has softened and gone translucent, approximately 5 minutes. Add the garlic, and stir again, cooking it until it has softened, approximately 3 to 4 minutes. Add the paprika and the flour, and stir well to combine, then cook until the mixture is fragrant and the taste of the flour has been cooked out, approximately 4 to 5 minutes.
Add tomatoes and broth, whisk until smooth and then nestle the chicken back in the pan, skin-side up. Slide the pan or pot into the oven, and cook until the chicken has cooked through and the sauce has thickened slightly, approximately 25 to 30 minutes.
Meanwhile, set a large pot of heavily salted water to boil over high heat. Cook noodles in the water until they are almost completely tender, approximately 7 to 8 minutes. Drain the noodles, and toss them in a bowl with the remaining butter, then toss again to coat.
Place the chicken on top of the noodles, then add the sour cream to the sauce, stir to combine and ladle it over the whole.

Nutrition Facts : @context http, Calories 1067, UnsaturatedFat 36 grams, Carbohydrate 68 grams, Fat 62 grams, Fiber 5 grams, Protein 58 grams, SaturatedFat 20 grams, Sodium 1139 milligrams, Sugar 6 grams, TransFat 1 gram

Tips:

Use high-quality paprika: The quality of the paprika you use will greatly impact the flavor of your sauce. Look for a paprika that is鮮紅, and has a strong, pungent aroma.
Toast the paprika before using: Toasting the paprika will bring out its flavor and aroma. To do this, heat a dry skillet over medium heat and add the paprika. Cook, stirring constantly, for 1-2 minutes, or until the paprika is fragrant.
Use a good quality stock: The stock you use will also contribute to the flavor of your sauce. Use a homemade stock if possible, or a good quality store-bought stock.
Don't overcook the sauce: The sauce should be cooked until it is heated through and the flavors have melded, but it should not be overcooked, or it will lose its flavor and become too thick.
Serve immediately: The sauce is best served immediately, while it is still hot. It can be served over chicken, pork, or beef, or used as a dipping sauce for vegetables.

Conclusion:

Hungarian paprika sauce is a delicious and versatile sauce that can be used in a variety of dishes. It is easy to make and can be tailored to your own taste preferences. With its rich, smoky flavor, Hungarian paprika sauce is sure to become a favorite in your kitchen.