 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Hungarian Paprika Chicken |
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 2/3 | small | Peppers, sweet, red/yellow/orange, raw, sliced | 1/2 | large | White Onion, chopped | 2 1/3 | tablespoons | olive oil | 2 1/3 | breasts, bone and skin removed | 4 oz. chicken breasts | 1 2/3 | tablespoons | Paprika, smoked | 1/2 | cup | sour cream | 3/4 | can | mushrooms sliced, canned, drained | 1 1/4 | cups (8 fl oz) | water | 1/3 | can (28 fl oz) | tomatoes canned, diced |
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Steps
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Sequence
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Step
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| | 1 | Chop onions and peppers. Place olive oil,onions and peppers in frying pan and cook until the onions are translucent and peppers are soft. Add chicken and cook 5 min. stiring once or twice. Add paprika and mix to coat chicken until it is red. Add water, tomatoes and mushrooms. Simmer 15 min. or until chicken is done. Add sour cream and serve hot over Spaetzl. |
Hungarian Spaetzl |
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 2/3 | cups | all-purpose flour | 1 2/3 | large | eggs | 3/4 | cup (8 fl oz) | water-tap water or distilled | 1/2 | teaspoon | salt |
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Steps
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Sequence
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Step
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| | 1 | Mix all ingredients and drop by spoonful into boiling water. Spaetzl is finished when it floats to the top. Remove and drain well. Spinkle with oregano. |
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