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Hungarian GP
Chicken Paprikas Over Egg Noodles
Ingredients
1/2 cup vegetable oil
3-4 medium onions- diced
Half a green pepper- diced
3-4 tbsp. paprika
1 tbsp. tomato paste
1 medium to large chicken cut-up into sections, washed and
seasoned with salt and black pepper
½ pound of button mushrooms (Half sliced and half left
whole)
1/4 cup water (**additional 1/4 cup water if needed)
4 Tbsp. sour crème
Egg noodles (any shape)
Method
Preheat a large pot and add the oil, onions and green
pepper. Sautee until golden brown. Remove from burner and
add paprika and tomato paste. Mix well. Add the seasoned
chicken sections and the sliced mushrooms. Mix well until
sauce covers chicken. Add 1/4 cup water. Cover slightly to
allow a little of the steam to escape and simmer on a low
heat for 30-40 minutes or until chicken is tender.
** Add 1/4 cup water if needed and stir in well. Raise the
heat until the liquid is beginning to bubble then reduce
heat to a slow simmer for another 10 minutes. Add sour
cream; mix well and heat gently for 3 minutes to avoid the
cream splitting.
Cook egg noodles in large pot of boiling salt water. Drain
and rinse. Serve noodles with chicken and sauce mixture
over top. Enjoy!!
Wine
Eger estate has to be the choice though there are lots of
wine regions in Hungary that produce good quaffable wine.
The reason I prefer the Eger area is because of the
Bikever (Bull’s Blood) Named because of the rich blood red
colour found in this wine. You can also go with your
pocket on this type, as most places will sell a range of
cheap exports including Bulls Blood. I tend to buy mine
about two-three years in advance as I discovered that If
the wine is stored the tannins begin to adhere to the side
of the bottle (NO HANGOVER!!)
By Phil Hitchings - the Grand Prix Gourmet
The
Grand Prix Gourmet Gallery
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"This is an interesting circuit because it has inclines, and not
just up, but down as well."
Murray Walker
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