George Lang's paprikash recipe? please :)
Hi --- I am making chicken paprikash for the first time tomorrow night (well, I've actually made a vegetarian version, cauliflower paprikash from Original Moosewood). After combing this board, I see that George Lang would be the go-to guy for a recipe, and I was wondering if anyone with a copy of his book could be kind enough to paraphrase it for me. I have the general idea from threads here, but I would really like to know how he sets up the recipe.
I am going to use bone-in skin-on chicken thighs. I have some high-quality hot paprika from a great little market, and I'll grab some good sweet paprika tomorrow.
I know it might seem an odd recipe for June, but it should be cool with showers tomorrow -- perfect weather for this! I have egg noodles this time. Next time I'll make the dumplings too :)
2 medium-sized onions, peeled and minced
2 tablespoons lard
1 plump chicken, about 3 pounds, disjointed, washed and dried
1 large rip tomato, peeled and cut into pieces
1 heaping tablespoon "Noble Rose" paprika (don't know what that is; can't find it in the index)
1 teaspoon salt
1 green pepper, sliced
2 tablespoons sour cream
1 tablespoon flour
2 tablespoons heavy cream
Egg Dumplings (he has a recipe for these if you'd like for me to paraphrase that as well)
Cook onions in lard in a 4 or 5 quart Dutch oven over low heat until almost pasty but not browned, about 5 minutes.
Add chicken and tomato, cover, and cook for 10 minutes.
Stir in paprika, 1/2 cup water, and salt and cook, covered, on very low heat, for half an hour. Toward the end, remove the lid to let the liquid evaporate, then cook the chicken in it's own fat and juices making sure that it doesn't burn. You might have to add a few more tablespoons of water.
Remove the chicken from the pot and set it aside. Mix together the sour cream, flour, and 1 teaspoon of cold water and stir it into the sauce in the pan until it's very smooth. Add green pepper and reserved chicken and adjust for salt. Cover pot and cook over very low heat until done.
Just before serving, whip in the heavy cream. Serve with egg dumplings.
Lang has a note for this recipe which I'll quote: "The combination of sour cream and heavy cream is the almost forgotten, but ideal way to prepare this dish. Today, more often than not, the heavy cream is omitted. In Hungary, the lily is gilded by spreading several tablespoons of additional sour cream on top of the chicken in the serving platter."
Very much like spaetzle, the difference being that these contain water in the mix and are sautéed after being cooked in water.
3 tablespoons lard
1/3 cup water
1 teaspoon and 1 tablespoon salt
1½ cups flour
Combine 1 tablespoon lard, water, and 1 teaspoon salt. Mix in flour just enough to give it an even texture. Don’t overmix. Let rest for 10 minutes.
Add tablespoon of salt to 3 quarts of water and bring to a boil. Dip a tablespoon into the boiling water to prevent sticking and use it to tear pieces from the dumpling mixture and drop them into the boiling water.
When dumplings have risen to the surface, turn off heat, remove them with a slotted spoon, rinse with cold water, and drain.
Heat remaining lard (or chicken or goose fat) in a frying pan and sauté the completely drained dumplings for a few minutes. Sprinkle with salt to taste.
When you're out shopping, try to get some smetana, which is the russian name for the heavier style of eastern european sour cream. It won't curdle when you heat it and has a more sour and more buttery flavor. In San Francisco, we find it in bulk unlabeled tubs at russian or polish grocery stores.