Gather your ingredients, dice the vegetables and measure them out to make it easy. |
1. Melt the butter with the oil on medium heat in a large Dutch oven or soup pot.
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2. Add the chicken and 1 tablespoond of the Hungarian paprika and brown. |
3. Add the onions and cook till they are tender. |
4. Add the rest of the paprika, other spices and cook another minute to release the flavors. |
I make my own Goulash Spice Mix,
I blend 3 different Paprikas and fresh grind 5 other spices like caraway, bay leaf and corriander, also add garlic and onion powder.
Go here to purchase Goulash Spice Mix |
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5. Add the bell peppers and mix |
6. Add the tomatoes and blend in. |
7. Add the Chicken Stock |
continue cooking for 1 hour until chicken is nice and tender. |
8. Mix the flour and water together and pour a slow stream into the simmering liquid while blending with a spoon and stir and cook till thickened. |
9. Blend a little of the sauce with the sour cream in a bowl. (this is called tempering the sour cream to keep it from breaking when hitting the hot liquid) Then add to the paprikash and blend in. |
Serve the Paprikash with Spaetzle, dumplings or noodles. |
I served it with this recipe for Whole Grain Spaetzle
Also good with my grandma's recipe for regular Spaetzle |
