Monday, January 28, 2019

Chicken Paprikash

6 chicken breasts
2 onions, diced
1 tsp kosher salt
1/4 tsp pepper
1 1/2 TB hungarian paprika
2 cloves minced garlic
1 stick and 1 TB butter
3 tomatoes (quartered)
1 green pepper seeded and cut up into chunks
1 tub low fat sour cream

In a skillet, sautee the onions, garlic, salt, pepper and paprika in the stick of butter.  Add the chicken and brown the sides.   Put the skillet ingredients into a pot, add salt and enough water to cover the chicken and boil until the chicken is cooked thoroghly.    Add the tomatoes and the green peppers to the chicken pot and stew and simmer until the liquid thickens a bit. Add sour cream before serving.  Serve over galuska.


GALUSKA

3 c flour
3 eggs
1/2 c cold water
1 tsp salt
1/8 tsp pepper
2 TB butter

Beat the eggs lightly with salt and pepper.  Add cold water and butter and blend.  Add four in small amounts until a fork can just about stand upright in the dough.  Add additional water as necessary. Let the dough rest for about 30 minutes.  Fill a large pot with salted water and bring it to a boil.  Place dough in a spatzle machine and drop the dough through into the boiling water.  Aftger the noodles rise to the top, wait about 2-3 minutes, then skim them off with a slotted spoon and place them in a collander to drain.  Add a tsp butter to prevent the noodles from sticking.  Serve immediately as they cool quick.






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