H is for Hungary! I made Hungarian Goulash in 2014 for my Hungary blog entry. It was one of our favourite foods I made for the blog and one we've made many times since. So we're keen to try more foods from Hungary to see if they live up to the Goulash.
This recipe seems just the kind of one-pot dish we love to make. Simple but delicious!
Ingredients:
Chop up the onion, garlic and pepper.
Melt the butter in a frying pan and saute the onion until softened.
Add the chopped chicken breasts and saute until starting to brown.
Next, add the tomatoes, green pepper, garlic and paprika.
Add the water and stir it well. Bring to a boil and then reduce the heat. Cover with a lid and simmer for 20-25 minutes.
When the sauce has thickened enough remove the pan from the heat. Stir together the sour cream and flour into a paste. Stir the paste into the paprikash to further thicken the sauce.
Serve over Hungarian egg noodles called Nokedli (I'll be posting the recipe to make them next week). Or as an alternative serve with rice.
We really enjoyed this one. It was simple to make as predicted and did indeed taste delicious. It was nicely spicy from the paprika also lovely and creamy thanks to the addition of sour cream. Hungary does a really good job with this kind of dish, the sauce always makes it stand out as ideal comfort food. Yum!
This recipe seems just the kind of one-pot dish we love to make. Simple but delicious!
Ingredients:
- 2 knobs butter
- 1 onion
- 500g chicken breast
- 1 green pepper
- 1 can chopped tomatoes
- 1 clove garlic
- 1 tablespoon paprika
- Salt
- Black pepper
- 3/4 cup water
- 1 cup sour cream
- 2 tablespoons flour
Chop up the onion, garlic and pepper.
Melt the butter in a frying pan and saute the onion until softened.
Add the chopped chicken breasts and saute until starting to brown.
Next, add the tomatoes, green pepper, garlic and paprika.
Add the water and stir it well. Bring to a boil and then reduce the heat. Cover with a lid and simmer for 20-25 minutes.
When the sauce has thickened enough remove the pan from the heat. Stir together the sour cream and flour into a paste. Stir the paste into the paprikash to further thicken the sauce.
Serve over Hungarian egg noodles called Nokedli (I'll be posting the recipe to make them next week). Or as an alternative serve with rice.
We really enjoyed this one. It was simple to make as predicted and did indeed taste delicious. It was nicely spicy from the paprika also lovely and creamy thanks to the addition of sour cream. Hungary does a really good job with this kind of dish, the sauce always makes it stand out as ideal comfort food. Yum!
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