...Some people add sour cream to all this. Hungarian Jews tend not to do that, so I grew up sour cream-less in my chicken paprikas..
Gee, every Jewish family I knew in Philadelphia kept at least one dis-contnted cow so they would never lack for sour cream. How do the HJs serve their borscht?
The Foody web sites all call for sour cream:
Paprikash.com advises:
When the onions are fully cooked, add corn starch or flour as a thickening agent, by mixing it into the remaining broth and pouring it into the pan. (If you're out of broth, use water.) Keep the heat at a simmer level, and let it thicken.
Finally, add lots of sour cream, and maybe some more paprika (you really can't have too much), and it's ready to serve over spaetzel.
Note: you'll probably want to add lots of salt. I shudder to say how much I like, so I will merely instruct you to "season to taste".
The
Epicurious Dictionary defines:
paprikás csirke
[PAH-pree-kash CHEER-kah]
Also called chicken paprikash , this Hungarian dish consists of chicken and onions browned in bacon drippings, then braised with chicken stock, paprika and other seasonings. A sauce is made from the braising liquid mixed with sour cream. Although chicken is traditionally used, versions of this dish are also made with meat and fish.
der Brucer (hoping that Panni, like Agnes, will "live!")
