Paprikash - the best of Hungarian cuisine

One of the most famous Hungarian cuisine - a paprikash. It's delicious, appetizing, nourishing dish is a great option for lunch or dinner for the whole family. In this article we describe the paprikash, methods and characteristics of its preparation.

Hungarian cuisine - a bright, interesting and abounding tasty but simple dishes, now known all over the world. Well, paprikash, meanwhile, is one of the most popular dishes of this cuisine.

Paprikash called specially cooked white meat, stewed in sour cream or cream with your favorite spice Hungary - paprika. That is, it is not certain dish with the exact recipe, but rather a way of cooking white meat.

Paprikash made only from white meats: chicken, fish, lamb, veal. But the lamb, goose, beef, duck, pork, and other dark and greasy or tough meat for cooking paprikash completely inappropriate. Of course, theoretically cook paprikash from any improper type of meat you can, but it will not be true and not so tasty Hungarian paprikash. However, our hostess, as well as chefs from other countries often violate the prohibitions and paprikash prepared with beef or pork. The main rule that governs preparing paprikash, any Hungarian chef, reads as follows: "No fat, no red meat."

Cooking recipes paprikash

Sometimes mistakenly called paprika soup - in fact this is wrong, paprikash - this is first fried and then stewed with sour cream or cream and spices meat. Cook paprikash easy, all the recipes, which are many, are simple and are feasible even for inexperienced cooks. We give recipes paprikash with different kinds of meat, including those of which in Hungary this dish is not ready. Well - so happened that paprika pork and beef have become popular in other parts of the world, in this way the rest of the world has adapted traditional Hungarian recipe for themselves.

Traditional recipe for cooking chicken paprikash

You will need: 1 kg chicken, 250g sour cream, 5-6 cloves of garlic, 4 tomatoes, bell peppers 2-3 large, 2 onions, 1 cup tomato juice thick, 3 tablespoons ground paprika and olive oil, 1 tablespoon flour with a slide, 0.5 tsp ground hot pepper, black pepper, salt.

How to cook chicken paprikash. Dice the onion finely chopped, just cut seeded peppers with tomato peel, rub them on a grater. Heat the olive oil in a skillet, fry until browning onions, put sliced chicken, fry, add the peppers and tomatoes, pour the tomato juice, crushed garlic, paprika, pepper and salt, put half an hour over medium heat. In the sour cream add flour, stir and add to the chicken, put still for 10 minutes on low heat.

Used for cooking paprikash is possible, depending on your preference, both sweet and spicy paprika.

Recipe for preparing the classic veal paprikash

Need: 1kg of veal, 70 g lard, 2 onions, spicy or 0.25 cups of broth, 1 tablespoon ground sweet paprika, 1 tsp spicy paprika ground, pepper and dried basil - optional, salt, dressing - 100g sour cream, 1 tbsp flour, salt.

How to cook a classic veal paprikash. Slice the meat slices medium-sized onions - a quarter of rings, chop bacon. Put lard in a pan and heated with, put the onion and fry for 15 minutes, put the veal with salt and pepper and fry until whitening meat, season with paprika, basil and sweet dried peppers (if used), until tender put out 40 minutes - 1.5 hours adding broth gradually, then pour the flour mixed with sour cream and salt, stir and season with paprika, paprika submit to the table hot.

Use lard for cooking paprikash - the right decision, because Hungarian cuisine is famous for the fact that it is dominated by pork dishes. This is the right way out in a situation where you can not use fatty meat, but it is necessary to achieve the characteristic taste, characteristic of Hungarian cuisine.

If you want to cook fish paprikash, use only the fresh-water fish such as walleye.

Recipe cooking paprikash of walleye

You will need: 1.2 kg pike perch, 200g sour cream, 125 ml of red wine, 4 tomatoes, 3 onions, 2 cloves garlic, 1 lemon (juice), yellow and green sweet pepper, 2 tablespoons lard, 1 tsp sweet ground paprika, cumin powder, oregano, parsley, white pepper, salt.

How to cook paprikash with perch. Clean and prepare walleye, to cut it into fillets without bones. Fillets cut into slices as thick as 2 fingers, pepper, salt, sprinkle with lemon juice. Pour the fish head without gills, fins, bones of the spine and 1.5 liters of water, bring to a boil, boil for half an hour, removing the foam. Scald and peel tomatoes, cut into quarters, removing the seeds. Sweet pepper cut into thin strips, half rings - onion, minced garlic. Melt lard in a skillet, put the onion and cook 5 min, put pepper, fry for 5 minutes, add the garlic, paprika, warm up for 1-2 minutes, stirring occasionally. In a saucepan add the fish and pour the wine, bring everything to a boil, boil for 3 minutes, add the tomatoes and 100ml fish broth, pepper, salt, add the cumin, under the cover simmer on low heat for 5 minutes until cooked ingredients, pour in the cream, stir, season with leaves parsley and marjoram, apply.

The last two recipes to help prepare paprika beef or pork, if you really want, despite the prohibitions.

Cooking recipe paprika beef

You will need: 700g beef, 125g sour cream, 1 red pepper and onion, 2 tablespoons vegetable oil and ground paprika, pepper, salt.

How to cook beef paprikash. Medium-sized cut meat, half rings - onion, diced - pepper. On a deep frying pan with hot oil put meat, fry for 2-3 minutes, put the onion and fry for 2 minutes, add pepper, salt and pepper, add the paprika, stir and fry for 3-4 minutes, pour into a saucepan the water so that it only covered ingredients over low heat for 40-50 minutes to put out, pour sour cream, put another 10 min.

Recipe for cooking pork paprikash

You will need: 700g pork, 6 cloves of garlic, 2 tomato and sweet pepper, 1 onion,? green pepper pod acute, 2 tablespoons sour cream, 1 tbsp tomato paste and flour, 2 tsp ground paprika, hot red pepper powder, black pepper, salt.

How to cook pork paprikash. Cut the meat into cubes of 3 cm, before browning skillet fry in butter, put the onion, saute until its transparency, add bell pepper, diced, hot pepper without seeds, cut into thin strips, put out 5 minutes, stirring occasionally. Chop the tomatoes into small cubes, crushed garlic, put in a saucepan, pour in 500ml water and season with paprika and red pepper, salt, and put out under the cover of half an hour, pour the sour cream mixed with flour, stir and simmer another 10 minutes.

Paprikash - it is very tasty and quite usual for a Russian dish, because it is ma