Thursday, May 19, 2011

Paprikash!

Good morning everybody!

How are you all today?? Having a cold miserable day or is the sun shining bright for you??? Well for me it is bright sunshine so that makes me happy!
If you are thinking what to cook and you haven't got a clue, I have an easy recipe for you today...PAPRIKASH! I come from a little town called Murska Sobota and it is very close to the hungarian border. Hungarian food is a big influence on our cuisine and since I was a child I remember paprika ( in fact red pepper) being part of the daily food! Hungarians have a big variaty of red peppers - very small ones that are called cherry paprika ( very, very hot!) and bigger ones that are usually milder in taste! Almost every food you eat in Hungary has paprika in it! Paprikash is a sauce you put on pasta - hungarians make a special one but you can use any pasta you like!
So here we go - lots of photos....I think it is much easier to cook something if you have a visual ha, ha....
First you put oil in the saucepan and onions.... I use olive oil but any oil will do....


when the onions are getting a bit brown on the edges put in the red pepper - paprika....


and a bit of black pepper.....


Then cut the meat into smaller pieces - chicken or pork but I prefer chicken.....


meat goes in in with the onions and you want it to get a bit brown too - don't forget to stir all the time - it does like to stick and the onions shouldn't burn!


Now is the time to salt it.....and add bay leaf ......



and then pour some water over the mixture - the water has to cover all the meat and maybe a bit more because it will boil away....


cover the paprikash and let it simmer for at least 30 minutes .....when the meat is soft mix a tbs of flour and 2 tbs of creme fraiche and add the mixture to the paprikash - that should simmer for another 5 minutes....



then serve with any pasta you like....bon appetite!


Have a lovely day!
Lots of hugs.....
Cardarian

2 comments:

  1. That sounds really yummy. Thanks.
    A x

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  2. yep making this for dinner tomorrow,

    I have hungarian (it says that on the jar but it may not be true) smoked paprika too - it's fab it's somehow hotter than the english jars of paprika

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